Fresh fruit and a dollop of whipped cream dress up this tender pound cake—a winner with my family and friends.
—Richard Hogg, Anderson, South Carolina
Cream Cheese Pound Cake Recipe
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TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
MAKES: 16 servings
Ingredients
1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional
Directions[post_ads_2]
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired. Yield: 16 servings.
Nutritional Facts
1 slice: 460 calories, 24g fat (15g saturated fat), 140mg cholesterol, 239mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 6g protein.
Courtesy: Taste of Home
