-
-
My review
Cream Cheese Pound Cake I
5
PSTEWART
"My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe."
Added to shopping list.
Go to shopping list.
Ingredients
servings 541Original recipe yields 14 servings (1 -10 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
- Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 524605 Ratings
-
-
-
-
-
Most helpful positive review
10/19/2004
Awesome! Don't have cake flour on hand? No problem; for every cup of cake flour use 1 cup of all purpose flour minus 2 TBS. This turned out with a consistency like velvet. I used lemon extract i...
Most helpful
Most positive
Least positive
Newest
10/19/2004
Awesome! Don't have cake flour on hand? No problem; for every cup of cake flour use 1 cup of all purpose flour minus 2 TBS. This turned out with a consistency like velvet. I used lemon extract i...
1/19/2003
My family and I just love this pound cake. However I have never made it with the almond extract, since I do not care for that particular flavor. As for those who who gave this recipe less than g...
4/8/2008
This recipe makes a beautiful pound cake! I read all of the reviews/suggestions at least twice and incorporated many of them into my attempt and I am very happy with the results. It's lovely a...
12/4/2006
Good recipe but way too sweet. Made it to a T the first time and it was tooth-achingly sweet. Have tried 2.5 cups and 2 cups and find 2.5 cups sugar works best. Baked in a bundt pan, but the ...
1/2/2008
I have made this countless times for good reason. It is a moist cake, with a delicate cream cheese flavor and a pebbly, cookie-like top. If that's not convincing enough, I recently offered this ...
8/20/2003
Yummy yummy!! I have made this twice already. The first time just as the recipe reads. The second substituting more vanilla for the almond extract. I think both are great, but the almond does ad...
5/21/2006
This is an excellent cake. I add approx 4 ounces of sourcream to it because I like my pound cakes moist and it makes a great cake even better
6/29/2003
Excellent cake. I mixed mine differently. I creamed butter & sourcream well. I added one egg at a time and mixed well after each egg. Then I added my flour, one cup at a time. It is suc...
5/25/2003
EXCELLENT!!! I have made A LOT of pound cakes in my time as I was once a semi-professional baker. This recipe is great! I used all vanilla extract as I don't like almond in my pound cakes. Also-...