Cream Cheese Pound Cake

PRINTABLE RECIPE ▼

We all have our favorite desserts and this one has proven to be one of the

favorites of our website visitors. Our favorite Cream Cheese Pound cake is

so versatile and serves at least 12 or more. And I like that it stays moist

until the last slice.

Here are some of our favorite toppings:

• Spoon a couple of tablespoons of apple, blueberry, or lemon pie filling on a slice

and see what reaction you get.

• Fresh fruit with whipped cream is always a hit!

Tips for the best results:

• Because of the cream cheese, the recipe may require a slightly longer

baking time.

• Prepare the pan(s) by brushing with a thin layer of butter or shortening to

the inside of the pan, making sure to cover the entire inside surface.

Sprinkle flour into the pan and gently tap and tilt, making sure all surfaces

are coated well. Invert the pan over the garbage and tap to remove the

excess flour. You can also use baking spray or try our recipe for

Pan Release here.

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• Top with a swirl of our Basic Buttercream Frosting. Our Chocolate Buttercream

Frosting recipe is on the same page.

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Facts About Cream Cheese

• The cream cheese helps to keep the cake moist and dense.

• Cream cheese is a neutral-tasting with a subtle sweetness, is slightly tangy

and a smooth texture.

• It's most often made from cow's milk and cream.

• Using full fat cream cheese delivers the best richness and flavor, especially

for recipes like this.

Cream Cheese Pound Cake 12 servings+

Ingredients

• ¾ cup butter, room temperature

• 1 pkg (8 oz)cream cheese, softened

• 1½ cup sugar

• 6 eggs

•3 cups baking mix (our recipe here)

• ½ cup flour

• ¼ tsp salt

• 1 tsp Amaretto or almond extract (can also use vanilla)

Heat oven to 350°F. Grease and flour a large tube pan

(10 x 4-inches), a 12-cup bundt pan or 2 loaf pans (9 x 5 x 3).

Instructions

1. In large bowl, thoroughly beat butter, cream cheese and sugar; add

eggs and mix well.

2. Add the remaining ingredients and beat at low speed, scraping

bowl often until mixed. Turn mixer to medium speed and beat for 4

minutes. Pour into pan; bake up to 60 minutes (depending on size

of pan) until pick inserted in center comes out clean. Cool for 10

minutes; turn out onto serving plate or wire rack; cool completely.