We would have never thought it possible, but we just made pound cake even more indulgent and delicious than ever. Enter, Cream Cheese Pound Cake. This cream cheese cake recipe takes all of the best parts of a classic pound cake and kicks it up with a creamy, dreamy, and slightly tart ingredient that makes us wonder why we didn&rsquo;t think of this little concoction sooner. We dare you to find a better pound cake recipe&mdash;this will be the best one you&rsquo;ve ever tasted, hands down. It features a perfectly crunchy crust and a fluffy and creamy inside that makes each bite an experience, to say the least. Top each serving with a dollop of whipped cream and fresh cut fruit, then be prepared for the requests for the recipe to start flying in. We won&rsquo;t blame you for telling them all it&rsquo;s an old family recipe, your secret is safe with us.

Cream Cheese Pound Cake

Vegetable shortening,

(12 oz.) unsalted butter, softened

(8-oz.) package cream cheese,

sugar

eggs

(about 11 1/4 oz.) sifted bleached cake flour

vanilla extract

Preheat oven to 300&deg;F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.


Pour batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 45 minutes. Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours.


I gave it 4 stars because it still smelled and tasted good. I misread the recipe and doubled the butter. I baked it 2 hours it finally got crunchy and a toothpick came out clean.  It rose 2” above the 10” bunt pan. The batter had been very thick. The cake texture was dense and parts were wet. My partner saw the cake and ate some before I got back home.  I asked, “Well what did you think?”  He said,  “Was it supposed to be kind of like pudding in the middle”. LOL.  It tastes very very rich but the rawness of parts of the dough with the six eggs is probably not good to eat. Even if the eggs are from our free range chickens.I will make it again with the correct amount and this time I’ll get more then 2 hrs sleep.  It should be amazing.Our pigs and chickens are going to love it. 🐷🐥 They always like my mistakes.I do wish you would include the nutrition information for all recipes.

Good recipe. Needs salt. The 1.75 minutes is too short for an angel food cake pan. I also had to increase the temp to 350 in my oven so that it would brown on top.

Great flavor but needs detail on what size pan to use. I used 10” diameter flute pan and perfect. Small Bundt pans are not good as takes too long to bake.

I was disappointed because it was burned.  I thought  an hour 45 minutes was long but trusted the recipe.   Now I have no dessert for tomorrow, it’s too late today to make something else.

cream cheese pound cake

Total: 4 hours, 20 minutes

Servings: 5.5

Author : Southern Living

Ingredients

Instructions

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