This recipe has been handed down from generation to generation in my Polish family. It's not uncommon to hear "How about the Cream Cheese Pound Cake?" when asking what to bring to a family potluck.
The cream cheese in this buttery pound cake makes it a gift from the gods. While delicious on its own, you can dress it up with strawberries and whipped cream, or give it a melba treatment with sliced peaches and raspberries.
It has a shelf life of two weeks and freezes well, and is the recipe my mother used for our Easter lamb mold cakes.
Makes 12 generous servings
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 3/4 pound (3 sticks) butter, no substitutes, softened
- 1 (8-ounce) cream cheese, softened
- 3 cups sugar
- 6 eggs, at room temperature
- 3 cups sifted cake flour
- 1 1/2 tablespoons vanilla
- Confectioner's sugar
Preparation:
- Heat oven to 325 degrees. Coat a 10-inch Bundt pan with cooking spray.
- In a large bowl, cream together butter, cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour a little at a time, beating until smooth.
- Add vanilla and blend.
- Pour batter into prepared pan and bake 1 1/4 hours to 1 1/2 hours, or until toothpick inserted near center of cake comes out clean.
- Cool on wire rack for 20 minutes. Invert and let cool completely. Dust with confectioner's sugar. Store covered up to two weeks at room temperature.
[blockquote shade=grur]Guide's Response to User Review wih One Star
"Mary Garrity, I'm sorry you had unsatisfactory results. As you can see, the others who reviewed this cake gave it five stars. I'm not sure why it's turning out this way for you. Make sure to use the toothpick test. A crunchy top is typical for a good pound cake. But if you baked it in a Bundt pan, the top would be the bottom so it wouldn't matter. The wet interior is a mystery to me. Be sure to add the flour gradually and bake at 325 degrees. If you try this again, I'd be interested to hear the results. Thank you." - Barbara Rolek, Your Guide to Eastern European Food
