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Cream Cheese Pound Cake Recipe

User Rating 5 Star Rating (2 Reviews)

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Cream Cheese Pound Cake

Cream Cheese Pound Cake

(c) 2008 Barbara Rolek licensed to About.com, Inc.

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

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:

  1. Heat oven to 325 degrees. Coat a 10-inch Bundt pan with cooking spray.

  2. In a large bowl, cream together butter, cream cheese and sugar until smooth and fluffy.

  3. Add eggs one at a time, beating well after each addition.

  4. Add flour a little at a time, beating until smooth.

  5. Add vanilla and blend.

  6. 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.

  7. 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.
User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member bakersgranddaughter

This is a fabulous cake for cast iron lamb cake molds. Finally, after all of the dusty, tattered lamb cake recipes in my Great Aunt's Cookbook, and years of trying them to find the right one...I found it here online! It is so simple to prepare, and baking it at 325 for one and a half hours for a large lamb, one hour for a small lamb, and 30-40 minutes for mini bundt pans. I don't have to worry about the ears and necks breaking, this is a beautiful sturdy dough that tastes wonderful. Finally, I can continue the family tradition with pride.

26 out of 26 people found this helpful.

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