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Cream Cheese Pound Cake I
Reviews:
April 08, 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 and everyone loves it! I used 2.5 cups of sugar as many people recommended. My husband said the sweetness and moisture level was exactly right. I used all-purpose flour instead of cake flour and subtracted a total of 6TB from the 3 cups, as per the conversion others gave (thank you!). I decreased the almond extract to 1/2 tsp and added an extra 1/2 tsp of vanilla (total of 1-1/2 tsp). I creamed the butter, cream cheese, sugar for five minutes on medium/medium high on the Kitchen Aid stand mixer and it ended up a soft off-white color (like the color of Bisquick). The batter was beautiful indeed, as someone else mentioned. I divided and baked in two 9x5 loaf pans for one hour and 10 minutes at 325 and my cakes were perfectly done. The cakes did not actually "fall", but the delicious crusty top that had arched up during baking caved back down after removing from the oven to a flat level - so the side profile of the cake was rectangular, not arched on top. No harm at all. This recipe is a winner. I can't wait to try lemon extract and various flavored icings! Thank you!

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