CREAM CHEESE POUND CAKE

March 9, 2012

Cream cheese is a yummy addition to this traditional pound cake.

Cream Cheese Pound Cake from Rachel Schultz

Cream Cheese Pound Cake
Serves 9-10

3 sticks of butter
3 cups sugar
8 ounces cream cheese, softened
6 eggs
1 and 1/2 teaspoons vanilla extract
3 cups flour
A pinch of salt

Preheat oven to 325 degrees. In a large bowl, beat butter and cream cheese until well blended.

Cream Cheese Pound Cake

Add sugar, eggs, and vanilla. Continue to mix until fluffy.  Combine flour and salt. Incorporate into wet ingredients.

Cream Cheese Pound Cake

Transfer batter into a 10 inch tube pan or a 12 cup bundt pan. Bake for about 1 hour and 10 minutes. Let cool for 5 minutes before serving.

Cream Cheese Pound Cake
 
Author:
Serves: 9-10
Ingredients
  • 3 sticks of butter
  • 3 cups sugar
  • 8 ounces cream cheese, softened
  • 6 eggs
  • 1 and ½ teaspoons vanilla extract
  • 3 cups flour
  • A pinch of salt
Instructions
  1. Preheat oven to 325 degrees. In a large bowl, beat butter and cream cheese until well blended.
  2. Add sugar, eggs, and vanilla. Continue to mix until fluffy.
  3. Combine flour and salt. Incorporate into wet ingredients.
  4. Transfer batter into a 10 inch tube pan or a 12 cup bundt pan. Bake for about 1 hour and 10 minutes. Let cool for 5 minutes before serving.

 

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Comments

  • I am astonished!I made this cake yesterday for special dinner at
    my daughters’.
    I have never had a cake turn out so badly.
    I followed all directions wondering why there was no liquid or even
    little baking powder but I followed directions.
    Pouring (or struggling)to put batter into 10 inch tube pan it looked sticky but at that point went ahead with recipe placing into 325 degree oven for 1 hr 10 minutes.
    I was shocked when the cake even though it looked okay …it weighed
    about 10 lbs. and the inside was thick uncooked batter.
    This never happened to me. Can you give me any thought why this happened. Why was my batter so thick? I didn’t use cake flour..
    Anyway I just thought you might have some helpful suggestions.
    I read all the reviews and everyone else had success.

    Thanks. Joann

  • Rhonda

    Does it matter what kind of butter?

    • Rachel Schultz

      I generally use unsalted.

  • seretha

    If I use cake flour how many cups should be used? I notice there’s no liquid added.

    Thank you.

    The cocoa zucchini bread was very moist and delicious!

  • Rosha

    sounds really good will be making this ” interested in trying the almond flavoring !

  • Shirley

    Sounds delicious. Do we blend flour in by hand, or by mixer? and for how long? Sorry, but I just want to make sureto get it right, thanks!!

    • Rachel Schultz

      I did it just for maybe 30 strokes or so, until homogenous.

  • Phyllis

    Love this recipe – I use cake flour.

    • Rachel Schultz

      Thanks. My mom loves it too – also named Phyllis!

  • Mama Shirley

    WELL DONE. TRIED IT TODAY AND LOVE IT.

    • Rachel Schultz

      So glad to hear it! Thanks.

  • Sarah

    The more butter the more better!!! I am SO making this.

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