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
Total Time: 1 hour, 30 minutes
- 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
- 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.