HEADING INTO THE OVEN!!!!
COOLING TIME!
BEST EVER POUND CAKE-HANDS DOWN!!!!
INGREDIENTS:
Cream Cheese Pound Cake
1 (8 ounce) package cream cheese 1 1/2 cups butter 3 cups white sugar | 6 eggs 3 cups all-purpose flour 1 teaspoon vanilla extract |
Directions:
| 1. | Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!) |
| 2. | In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. |
| 3. | Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla. |
| 4. | Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked. Judge yours as it bakes as oven can vary.) COOL COMPLETELY BEFORE CUTTING! |
recipe adapted from allrecipes
Lorinda McKinnon says
I have never had good luck with pound cakes, but after seeing this recipe, I will try ONE.MORE.TIME! Looks wonderful.
Kari lockett says
How many eggs??
danielle says
6 eggs 🙂
karen dee says
This is the exact same recipe I have used all my life with 2 exceptions, first I add 1 teaspoon of baking powder and always start in a cold oven. The last one is crucial. It is phemonominal. Give it a try and best of luck
Marnita Blocker says
How long did you bake yours starting out in a cold oven?
Felicia says
Same recipe I use always a perfect cake, my recipe calls for a cold oven and for cake to be placed on the CENTER of the rack.
Debra F says
I’ve been using this recipe (mine came out of the Southern Living Cakes Cookbook) since early 1980s. It is super easy. I bake mine in an angel food tube pan. I don’t cover with foil. You just need to test with toothpick to make sure it is done. It is probably the most requested recipe of all the things that I’ve made. It is delicious! Just don’t take a huge slice…it is rich.
michelle Hamilton says
can i use something other than bundt pan?
Dennette Williams says
Can you use a bunt pan.
DANIELLE says
YES, 2 LARGE LOAF PANS 🙂
elaine says
If i half the ingredients and put it in 1 loaf pan who long should i cook it?
Terrys Shutterbug says
This looks decadent, rich and delicious and I would like to give this recipe a go, but Im wondering, when you state you cover with foil for an additional 20 min, is that during the last 20 minutes of the 1 hour,20 min bake time, or do you cover with foil out of the oven for an additional 20 min on top of the initial 1:20 cook time…Please clarify this instruction…there are large measures of ingredients Id rather not waste…and Im notorious for blowing recipes, badly! hahaha! Thanx in advance for your clarification. Id rather be putting a piece of this in my
mouth right now!
Denise says
I bake this pound cake all the time. I cook 1 hour and 25 minutes. It’s always perfect. Never had to cover.
Denise says
Also make sure your butter, cream cheese and eggs are all at room temperature before you start mixing. That is the key
Trish says
To make many of these cakes and my oven tends to take a little longer to cook through so I do same with foil if the top looks perfectly browned but I feel it needs a little more interior cooking. I simply lay a piece over top. I don’t close down around rim of pan. It just lets it cook out the gooey inside and not burn crust
DANIELLE says
My total bake time was 1 hour and 40 mins. Many reviews on the original allrecipes site agreed the baking time was too short. Hope that helps!
Cookin Like granma says
I agree. But it was delicious.
Tony F says
will adding a cup of fresh blueberries change anything ?
DANIELLE says
Blueberries sound great-have never tried it so I can’t say for sure-sorry!!
Jean B says
This doesn’t have any baking powder or salt, what causes it to rise?
danielle says
Thinking the magic is in the eggs perhaps.
Julie Freeman says
My grandmother puts blueberries in there and it didn’t change anything it still was delicious!!
Becky says
If you use the 2 loaf pans, do you still cook it the same amount of time?
DANIELLE says
Good questions Becky!!! It was so long ago that i used the 2 loaf pans. If I remember correctly the 2 loaf pans were more true to the 1 hour and 20 mins but I would still check at 60 mins to be sure.
Katrina Ingle says
I added about half a cup of fresh squeezed lemon juice and the zest of one large lemon. It smells amazing!
CarleseM says
I always put lemon juice and both lemon and orange zest. Makes the cake so much better!
DANIELLE says
YUM!!!! HOW LONG DID YOURS BAKE FOR?
Katrina Ingle says
I’m going to try your 1hr40min baking time….it is still baking. I will let you know when it’s done!
DANIELLE says
OK GREAT! KEEP ME POSTED!!!!
Katrina Ingle says
I’ll let you know. It is still baking.
Katrina Ingle says
Baked it for 1 hr and 40 minutes. Then made a lemon cream cheese icing for it. Sooo amazing. Thank you for the amazing recipe!
DANIELLE says
SO GLAD U LIKED!!!!! THANKS FOR REPORTING BACK!!!
Rosena Norris says
Made this today and it IS delicious. This will be my go to recipe for pound cake.
kathy cantrell says
Can you share the lemon cream cheese icing recipe?
eleni-11 says
How many servings does this recipe make?
DANIELLE says
eleni-it’s a large bundt so it will serve a lot of people-just depends on the size of your slices!
lcov16 says
Its great in muffin pans as well and the right size for kids
Jo Ann Sedgwick says
Has anyone tried using Truvia instead of sugar?
Blkamoure says
My oven was really hot from the pre-heat so it only took 1 hour and 20 minutes to cook all the way through. I’ll report back after my coworkers taste it tomortow
DANIELLE says
THANKS FOR THE TIMING REPORT!!!!! HOPE THEY LOVE IT!!!!
Josephine Lynch says
Is this a “moist” pound cake?? Never have had one that is not dry & wondering if that’s why one made a lemon icing. Hubby won’t eat hommade cakes if they are not moist.
Debbie Cole says
I’d like to know if it’s moist too! My pound cakes seem to always turn out dry..
DANIELLE says
moist and delish!
Loni Q says
Mine came out kinda dry and very dense but tastes soooo good. I’ve been eating with coffee to moisten it. What did I do wrong? I followed the recipe exactly.
L. Cherice says
Where’s the measurement for leavening/baking powder?
Please advise. And where is that decadent lemon glaze recipe?
DANIELLE says
no baking powder-eggs act as leavener
L. Cherice says
Thanks! I just learned something.
DANIELLE says
sure! enjoy!
vivvy sues says
just a quick question, how do you test for doneness? i am always nervous with tube style cakes that they won’t be cooked evenly. but i can’t help myself they are one of my favourite types of cake to make.
thanks for the advice in advance,and to all you other ladies who added such great ideas… although i am pretty sure i didn’t see the lemon cream cheese frosting recipe… 😉 s
DANIELLE says
I agree it is hard to know when done! Try the toothpick test and make sure it’s not gummy in the center. 🙂
Unknown says
Hello, I tried making this and it came out very heavy and dense. Any ideas of what I might have done wrong? Thanks!
Jamee
DANIELLE says
hmmmm maybe your ingredients were toooo cold??? not sure 🙁
Unknown says
Thanks, Danielle. The butter and cream cheese were at room temp. but the eggs were used straight from the fridge, I will try again with room temp eggs. It did smell sooo good while cooking though 🙂
-Jamee
RatTaxi says
I added the 1/2 c. lemon juice and the zest from 3 small lemons to the recipe (as someone suggested above) and baked in two large loaf pans for 1 hour 17 minutes. It is dense, but it’s pound cake, and it’s wonderful. Lemony, creamy, really good. Also used a TBSP of vanilla instead of a tsp.
Debbie B says
To the one that stated theirs came out too dense and Danielle it could perhaps be due to the ingredients not being room temp. I’ve not tried this particular recipe for Sour Cream Pound Cake but when I make any kind of pound cake I also let my eggs come to room temp and I usually add 1 egg at a time and beat for 1 minute after each egg. Also, I don’t add all of the milk and flour at one time. I add some of each and mix until incorporated beginning and ending with the flour. Knock on wood but I’ve never had a pound cake fail me yet and they were all moist. Good luck! Debbie
Richeel Frazier says
Great cake. My 13 yr old son made this for us. He subbed 1/2 cup of brown sugar for 1/2 of the white sugar because we ran out. He also added lemon extract to the mix. Made a lemon glaze by adding lemon extract to regular vanilla frosting a melted in the microwave.
joyusangel says
I have used this recipe and it is delicious!! I have also put a lemon glaze over it and that works well too. I don’t have a large bundt pan so I use 2 smaller ones and it’s a perfect amount for them. The lemon glaze was just 1/3 C lemon juice, 2 C icing sugar mixed well, then add 2 tbsp melted butter.
Debbie Cole says
Icing sugar? Do you mean powered sugar?
franny says
i have made this twice once perfect the first time. the second time it looked uncooked in sections. I have one in the oven now for third time. I used big mixer and mixed for close to thirty minutes total. I also added zest of lemon, juice of one lemon and one tablespoon of lemon extract. No vanilla. hoping it tastes like starbucks.
DANIELLE says
30 MINS sounds realllllly long to mix-maybe too much air beat in????
Kari lockett says
How many eggs?? I don’t see it on the recipe
danielle says
6 eggs-it’s not showing above for you?
kari lockett says
it is on this computer now, lol I feel silly. Im going to give it a go tomorrow. Thanks 🙂
danielle says
Don’t feel silly-it happens!!! Happy baking!!
Glyna Lee says
My family has made this cake for years. Best pound cake I have ever eaten. Only thing different, we use sifted cake flour instead of all-purpose and we use 1/2 teaspoon of Almond extract along with the vanilla. Put in 2 eggs at a time, beating good before adding 1 cup of flour, beating well again. Do this until all 6 eggs and the 3 cups of flour have been added. We also start with a cold oven with the batter being in a tube pan.
Rita Boland says
I always do a cold oven start for my pound cakes. However, to make sure they’re moist……..after removing from the pan, place a paper towel in the center of the cake. Wrap tightly with plastic wrap until it’s basically cool, then remove the paper towel. That works every time.
SallyLou Parris says
really there is no baking soda or baking powder
danielle says
correct 🙂
cathy tucker says
I have been making this pound cake for years,,,30 as a matter of fact
I have always used SWANS DOWN CAKE FLOUR
and do not put baking soda or baking powder.
mine has always turned out great.I made on for a
baby shower one time and my neice, said she has eat a lot of cakes
before,,but never ate one as moist as this cake,,,,,,,i made her one to take
to the beach that summer, and she said she eat the whole thing in one week.
And also if my eggs where little,,I would use 7 eggs,,,,,,,,,and I make cream cheese icing for it ,,,to me it makes the cake
(cream cheese,,butter,,powered sugar ,,and a little vanilla)
Melissa says
How much cream cheese? butter? Powered sugar? and vanilla for your icing?
joiefabulove says
i just baked this and the house smells decadently delish! how long do i have to wait for this bad boy to cool down for?? i added a few good shakes of cinnamon. i baked it in a bundt pan for 1 hour and 20 minutes, then covered it tightly with foil and allowed it to bake an additional 20 minutes. it came out perfectly golden brown with a crumb free wooden skewer (toothpick couldn’t handle the depth of this cake)! i couldn’t wait to comment, i’m a bit too excited about this cake …
danielle says
so happy to hear!!! Bad news….let it cool a while! hahahhaah sorrrrrry!!!
Linda Puckett says
I was drawn to this recipe because of the icing in the picture… did I miss seeing the recipe for it? Please post the icing recipe, as my family loves icing in their cake….
danielle says
This photo does not picture any icing, though I am sure it would taste delish with some! 🙂
Lynn says
The picture is them spreading the cake mixture into the pan.
Brittany says
I know this is probably a dumb question but I’m not used to baking. The “white” sugar, is that regular sugar or powdered sugar? :/
danielle says
regular sugar 🙂
Amal says
Just baked and turned out nice and moist and delicious! Thanks for the recipe.
danielle says
You are so welcome!!
danielle says
YOu are so welcome!!!
Diana says
Mine is in the oven. I added raisins to it. The batter was so yummy. My hubby asked why I was even baking it. Silly man.
danielle says
hahah LOVE how your man thinks!!!!
Carla says
I always read the reviews before making any recipe and some of the comments for this one (yours too) are the funniest ever. Lol, thanks!
Diana says
Arrrrr. I can’t get it out of the bundt pan. I sprayed it.
Helllllpppp. Please.
danielle says
Maybe cut it right in the pan?
Diana says
I did cut one small piece out if it and then the rest came out.
It’s the bomb! Oh so yummy. And yes, it took over the original hour
N 20 minutes to cook.
Dennette Williams says
Grease your pan and flour it should not have no problem.
Connie Billa says
I’ve been making this cake for years. Especially for strawberry shortcake. I just made one the other day. I topped it with a country time lemonade glaze. It was great. This is hands down earliest and best tasting pound cake ever.
Dennette Williams says
Sound good
my3muskeeters says
hello i really would like to try cooking this, my question is can i use a muffin pan instead of bundt pan? thank u
danielle says
Hmm, have never tried that.
Charles C says
Baked this in the a.m. and now eating it in the p.m. Very nice cake, with a nice crumb, dense but not overly so. Unless you and/or your guests just want a plain (but yummy) pound cake, it needs something. Perhaps lemon or orange extract/juice, even coconut. Or, maybe a white frosting/glaze. Not a criticism because I love the cake (eating it with ice cream on top) but only a suggestion.
Margaret Lucas says
Have made this for last several years. It is the best pound cake I have ever eaten..I also use Swan Down cake flour. Turns
out great every time.
Valerie says
My daughter and I just popped it in the oven first cake ever made from scratch can’t wait
danielle says
wow that is awesome!!!!!!!!!!!
Brenda Stevenson says
What type of oven are you using, gas or electric? I use cake flour but at that temp my cake never rise…why?
danielle says
Electric
Shirley Freund says
Do you leave it cool in the pan if so for how long
sue says
First time I made it and it was perfect. Moist and amazing.
kim says
Could u use a 9×13?
kristy says
I have never baked a pound cake and I just tried this one it was really good it was really easy thanks for shareing
Wendy says
I baked this cake last night and love it. Turned out perfect, just one question. When i cut into it i noticed it had holes in the texture. What causes this?
Amy says
I made this last week. It cooked one hour and 20 minutes. It was delicious, thank you for sharing! To the person who says it needs something…. I served with fresh strawberries and blueberries, and it was a hit. Can’t wait to make it again!
Skip says
I added the lemon juice and a little extra flour to my mixture…. also on the original recipe I had years ago it called for 8 eggs, adding 1 at a time and beating for 2 minutes before adding the next. When I put it in the oven I also put a small bowl of water on another rack below the cake. My cake came out super moist and yes… very dense and somewhat heavy, but by far the moistest cake I have ever tasted. For the frosting I used a mixture of cream cheese, powdered sugar, orange peel, lemon peel and lemon juice. Made for the most flavor filled cake I have ever made.
Sherry Marks says
This cake was so simple and came out wonderfully . Thanks so much for the recipe.
jocelyn says
I’m going to try this for sure..I hope it’s come moist.i bet it’s really good..iI can’t wait..
Joyce H says
I’m making this cake today (in a few min actually). Read several comments but have one question that I did not see answered above. HOW LONG BEFORE I INVERT THE PAN TO ALLOW IT TO FALL OUT? Before or after it cools????
shante says
What if you don’t have any spray to coat the pan? Could you use butter?
Hugs & Cookies xoxo says
butter and flour I’d think
Nida says
Butter the pan liberally putting double the amount of fat you usually do. Sprinkle flour and some sugar over the butter. It forms a nice sweet crust as well as preventing cake sticking. I usually invert the pan after 15 minutes. While its still hot. I find it less likely to stick while its warm. The butter and flour/ sugar coating , while warm, will not let it stick. If its gone cold just heat it with a warm towel or by putting it back in the still warm oven for a few minutes. My bundt cakes never stick with this method.
Ed says
I did not see any baking soda or powder in recipe is it missing or did i read the ingriedients list correctly? Please reply sounds like an awesome cake recipe! Thanks
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Hugs & Cookies xoxo says
you are correct-there is none needed. 🙂
Cathy says
I’ve been making this pound cake for years but instead of vanilla extract, I use almond extract because my mother loves anything almond! With that said, I’d love to know where you got your knife – the one with the polka dots and pink handle! That is so cute! Thanks in advance!
Hugs & Cookies xoxo says
SUR LA TABLE! 🙂 Thank u!
Sara says
My family has been making this cake for years except we use lemon flavoring and it so delicious ! However, I only bake mine for no more than an hour and a half. If you want a moist cake this is a must! The edges come out nice and golden and a little crunchy, but there is a little gooey goodness in there that is so so good! I let mine cool about 10 to 15 minuets in the pan and then invert it onto a wire rack to finish cooling.
Fhill says
Hello.
Giving this a try. Have many concerns. Will not knock what seems to be a winner.
Being a seasoned cake baker of sixty plus years can judge good cakes by receipt.
Will certainly log in later. LOOKS GOOD!!!!!!!
Fhill says
Flo Hill, ckecking in. Just made the cake. Very easy ..Nice and moist. Cook time1 hour and
15 miinutes. Was a bit brown, will shorten bake time .It as good as others claim.
Will keep this as a quick and easy cake and very good.!!!!
Thanks!!!!!!!
Gloria Peters-Lampert says
Large or extra large eggs and really no salt or baking powder?
Hugs & Cookies xoxo says
Large and really
Carla Wilson says
I always read the reviews before making any recipe and some of the comments are the funniest ever. Lol, thanks!
Sherry says
I have made this cake a long time now. I use a angel food pan that has a solid bottom. (middle does not pop out) except mine called for putting in a cold oven at 300 degrees 1 hour 30 min. And mine always needs 10 min longer. My favorite cake.