Skip to main content New<> this month
Get the Allrecipes magazine
Cream Cheese Pound Cake I
Reviews:
December 04, 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 cake fell too much after cooling. I find baking in 2 large loaf pans is best. Definitely overmixing is a must for this recipe. Since this has no leavening agents, you must beat air into the butter and cream cheese until is very pale and fluffy - about 5-7 min. As well as mix well after each egg is added. Don't peak during baking or the cake will fall. One thing I don't like about this recipe is th appearance on the inside. The uneven discoloration as you see in the picture that's posted. It looks like it's uncooked even though it is. I like a more uniform look. But this is very moist, just cut back the sugar.

  1. 640 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars