Luscious Cream Cheese Pound Cake Food

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MOIST CREAM CHEESE POUND CAKE



Moist Cream Cheese Pound Cake image

Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 7

1-1/2 cups butter, softened
3 cups sugar
1 package (8 ounces) cream cheese, softened
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
Optional: whipped cream, confectioners' sugar and assorted fresh fruit

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

PHILADELPHIA CREAM CHEESE POUND CAKE



Philadelphia Cream Cheese Pound Cake image

Make and share this Philadelphia Cream Cheese Pound Cake recipe from Food.com.

Provided by Mom2BreBre

Categories     Dessert

Time 1h50m

Yield 12-14 serving(s)

Number Of Ingredients 6

3/4 lb butter
1 (8 ounce) package Philadelphia Cream Cheese
3 cups sugar
6 eggs
3 cups cake flour
1 teaspoon vanilla flavoring

Steps:

  • Note: 3 sticks of butter equal 3/4 lb.
  • All ingredients (including eggs and cream cheese) must be at room temperature.
  • Cream butter well, add cream cheese.
  • Mix thoroughly.
  • Gradually add sugar.
  • Add eggs, one at a time.
  • Add flour gradually, then add vanilla flavor.
  • Place cake in tube pan in COLD oven.
  • Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
  • Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE



The Most Ultimate Buttery Cream Cheese Pound Cake image

This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

1 1/2 cups butter, softened (no substitutions)
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs, room temp
1 1/2 teaspoons vanilla (or use almond extract)
3 cups all-purpose flour
2 teaspoons salt

Steps:

  • Preheat oven to 350 degrees F.
  • Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
  • In a bowl cream the butter and cream cheese until smooth.
  • Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
  • Add the eggs one at a time beating well after each addition.
  • Mix in vanilla.
  • With mixer on low add the flour and salt in two additions.
  • Immediately pour in batter into prepared pan.
  • Tap pans to eliminate any large air bubbles in the batter.
  • Bake 60-75 minutes, or until cakes tests done.
  • Note: if the tops begin to brown too quickly tent loosely with foil.
  • Cool in pans for 10 minutes.
  • Turn out the cakes then cool completely with the tops up on a wire rack.
  • Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

Nutrition Facts : Calories 459.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 131.1, Sodium 515.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.1, Protein 5.8

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Make and share this Cream Cheese Pound Cake recipe from Food.com.

Provided by Ann Arber

Categories     Dessert

Time 1h50m

Yield 1 10, 12 serving(s)

Number Of Ingredients 6

1 (8 ounce) container cream cheese
1 1/2 cups butter, soft
3 cups sugar
1 1/2 teaspoons vanilla
6 large eggs
3 cups flour

Steps:

  • Beat butter and cream cheese for about two minutes.
  • Gradually add sugar beating another five minutes.
  • Add eggs, one at a time.
  • Beat just until yellow disappears.
  • Add vanilla.
  • Gradually add flour, mixing on LOW speed until blended.
  • Grease and flour a 10" tube pan.
  • Bake at 325F for 90 minutes or until center comes out clean.
  • Let cool 10 minutes and then turn from pan.

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

This is a lovely moist pound cake I got the recipe from a friend I used to work with. Perfect plain or with fruit or ice cream.

Provided by Danzy

Categories     Dessert

Time 1h50m

Yield 20-24 serving(s)

Number Of Ingredients 7

1 1/2 cups butter (softened)
1 (8 ounce) package cream cheese (softened)
3 cups sugar
6 large eggs
3 cups sifted cake flour
1 teaspoon vanilla flavoring
1 teaspoon almond extract

Steps:

  • *note:Please do not be tempted to use low fat anything.
  • The cake will fall and be very gummy.
  • Cream butter and cream cheese for 5 minutes.
  • Slowly add sugar and beat thoroughly.
  • Add eggs one at a time beating well after each egg.
  • Add flour and flavoring, Mix until well blended.
  • Grease and lightly flour a 10" tube pan and pour batter into pan.
  • Place cake in a cold oven.
  • Bake for 1 1/2 hour at 285 degrees.
  • No matter how tempted DO NOT OPEN THE OVEN DOOR WHILE BAKING!
  • Cool for 20 minutes in pan after removing from oven.

LUSCIOUS CREAM CHEESE POUND CAKE



Luscious Cream Cheese Pound Cake image

This is an heirloom cooking recipe from the Chicago Tribune. Thank Irene K for it. She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it.

Provided by Hey Jude

Categories     Dessert

Time 1h45m

Yield 14 serving(s)

Number Of Ingredients 7

3 cups flour
1 teaspoon baking powder
1 1/2 cups butter
3 cups sugar
1 (8 ounce) package cream cheese, softened
6 eggs
1 tablespoon vanilla

Steps:

  • Heat oven to 325°.
  • Sift flour and baking powder together; set aside.
  • Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
  • Beat in the sugar until mixture is light and creamy, about 4 minutes.
  • Add 2 of the eggs, beating until combined.
  • Beat in 1 cup of the flour mixture.
  • Repeat twice with more eggs and flour, beating after each addition.
  • Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.

Nutrition Facts : Calories 528.6, Fat 27.8, SaturatedFat 16.8, Cholesterol 160.8, Sodium 244.6, Carbohydrate 64.1, Fiber 0.7, Sugar 43.2, Protein 6.9

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