Best Mellow Cream Cheese Pound Cake Recipes
CREAM CHEESE POUND CAKE
We would have never thought it possible, but we just made pound cake even more indulgent and delicious than ever. Enter, Cream Cheese Pound Cake. This cream cheese cake recipe takes all of the best parts of a classic pound cake and kicks it up with a creamy, dreamy, and slightly tart ingredient that makes us wonder why we didn't think of this little concoction sooner. We dare you to find a better pound cake recipe-this will be the best one you've ever tasted, hands down. It features a perfectly crunchy crust and a fluffy and creamy inside that makes each bite an experience, to say the least. Top each serving with a dollop of whipped cream and fresh cut fruit, then be prepared for the requests for the recipe to start flying in. We won't blame you for telling them all it's an old family recipe, your secret is safe with us.
Provided by Southern Living Editors
Categories Cakes
Time 4h20m
Yield 1 (10-in.) cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.
- Pour batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 45 minutes. Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours.
MELLOW CREAM CHEESE POUND CAKE
The BEST recipe for a pound cake! My cousin (Catherine) and her mother (Olivette) make cakes for weddings and birthdays. This is their recipe which has become my favorite over the years. The 3 flavorings and the cream cheese make the cake! Be sure and use REAL butter. Check the date on your baking powder to make sure it is still active and not out-of-date so your cake will rise high.
Provided by Seasoned Cook
Categories Dessert
Time 1h39m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- With an electric mixer cream sugar, cream cheese and butter.
- Add eggs, one at a time and beat well after each. Add flavorings.
- Sift baking powder, salt and flour together. By hand mixing, add to cream mixture by one-thirds and beat ONLY until blended. (Do not overbeat).
- Grease and flour a 10" tube pan. Fill mixture into pan.
- Bake at 325 degrees for 1 hour and 20 minutes.
- Let cake cool in pan for 15 minutes and then turn out onto serving plate. Place tube pan back over cake to allow cake to "sweat" and retain moisture.
- Cake is better served next day after allowing to "mellow".
- Serve and enjoy!
Nutrition Facts : Calories 409.6, Fat 21.6, SaturatedFat 13, Cholesterol 125, Sodium 254.8, Carbohydrate 49.8, Fiber 0.6, Sugar 33.5, Protein 5.4
MOIST CREAM CHEESE POUND CAKE
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.
Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM CHEESE POUND CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- 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 in 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.
Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM CHEESE POUND CAKE III
This is a heavy, dense, extremely good pound cake.
Provided by Nanci
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g
SOUTHERN LIVING'S CREAM CHEESE POUND CAKE
From the Big Book of Christmas Baking, courtesy MrZ, who describes it as being both "moist and delicious". Use real butter in this recipe. It will make a difference.
Provided by PalatablePastime
Categories Dessert
Time 2h
Yield 1 10-inch pound cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Use an electric mixer to mix both butter and cream cheese until creamy.
- Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
- Sift flour and salt and add gradually to the mixer, beating until well blended.
- Pour batter into a well greased and floured bundt pan or tube cake pan.
- Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
- Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.
- Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
Nutrition Facts : Calories 7371.9, Fat 386.2, SaturatedFat 228.7, Cholesterol 2098, Sodium 3891.8, Carbohydrate 899.3, Fiber 10.1, Sugar 610.1, Protein 92.8
CREAM-CHEESE POUND CAKES
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Yield Makes 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g
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