Friday, June 20, 2014

Cream Cheese Pound Cake

Cream Cheese Pound Cake


1 ½ cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
Dash of Salt
1 ½ teaspoons vanilla extract


1.                  Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy.  Gradually add sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.  Gradually add flour and salt, mixing at low speed just until blended/ stir in vanilla.  Pour into a greased and floured 10-inch tube pan.
2.                  Bake at 325° for 1 ½ hours or until a wooden pick inserted in center of cake comes out clean.  Cool in pan 10 minutes remove cake from pan and cool completely on a wire rack.  Makes 1 (10 inch) cake.

Recipe was taken from America’s Best Baking Recipes – Kitchen Tested Issue October 1998, the chapter on “Picture-Perfect Pound Cakes” page 82. 

Cream Cheese Pound Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Shirley-Ann Pearman

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