Luscious Cream Cheese Pound Cake Food

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CREAM-CHEESE POUND CAKES



Cream-Cheese Pound Cakes image

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

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray

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

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

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

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

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.

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE



The Most Ultimate Buttery Cream Cheese Pound Cake image

This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

1 1/2 cups butter, softened (no substitutions)
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs, room temp
1 1/2 teaspoons vanilla (or use almond extract)
3 cups all-purpose flour
2 teaspoons salt

Steps:

  • Preheat oven to 350 degrees F.
  • Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
  • In a bowl cream the butter and cream cheese until smooth.
  • Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
  • Add the eggs one at a time beating well after each addition.
  • Mix in vanilla.
  • With mixer on low add the flour and salt in two additions.
  • Immediately pour in batter into prepared pan.
  • Tap pans to eliminate any large air bubbles in the batter.
  • Bake 60-75 minutes, or until cakes tests done.
  • Note: if the tops begin to brown too quickly tent loosely with foil.
  • Cool in pans for 10 minutes.
  • Turn out the cakes then cool completely with the tops up on a wire rack.
  • Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

Nutrition Facts : Calories 459.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 131.1, Sodium 515.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.1, Protein 5.8

AUNT PAULA'S CREAM CHEESE POUND CAKE



Aunt Paula's Cream Cheese Pound Cake image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 16

2 sticks margarine, softened
1 stick unsalted butter, softened, plus 2 Tbsp. for melting
8 ounces cream cheese, softened
3 cups sugar
dash of salt
2 tsp. pure vanilla extract
6 large eggs
3 cups cake flour
whipped cream, candied citrus peel and fresh mint for garnish
whipped cream, candied citrus peel and fresh mint for garnish
4 Tbsp. butter
1 cup heavy cream
8-ounce bar semi-sweet chocolate
3 bananas
1/2 cup sugar
2 Tbsp. (plus a dash) fortified wine

Steps:

  • Instructions for cake:
  • Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
  • Instructions for Bananas with Chocolate Sauce:
  • In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
  • Assembly:
  • Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.

LUSCIOUS CREAM CHEESE POUND CAKE



Luscious Cream Cheese Pound Cake image

This is an heirloom cooking recipe from the Chicago Tribune. Thank Irene K for it. She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it.

Provided by Hey Jude

Categories     Dessert

Time 1h45m

Yield 14 serving(s)

Number Of Ingredients 7

3 cups flour
1 teaspoon baking powder
1 1/2 cups butter
3 cups sugar
1 (8 ounce) package cream cheese, softened
6 eggs
1 tablespoon vanilla

Steps:

  • Heat oven to 325°.
  • Sift flour and baking powder together; set aside.
  • Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
  • Beat in the sugar until mixture is light and creamy, about 4 minutes.
  • Add 2 of the eggs, beating until combined.
  • Beat in 1 cup of the flour mixture.
  • Repeat twice with more eggs and flour, beating after each addition.
  • Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.

Nutrition Facts : Calories 528.6, Fat 27.8, SaturatedFat 16.8, Cholesterol 160.8, Sodium 244.6, Carbohydrate 64.1, Fiber 0.7, Sugar 43.2, Protein 6.9

MOIST CREAM CHEESE POUND CAKE



Moist Cream Cheese Pound Cake image

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

1-1/2 cups butter, softened
3 cups sugar
1 package (8 ounces) cream cheese, softened
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
Optional: whipped cream, confectioners' sugar and assorted fresh fruit

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



Cream Cheese Pound Cake image

This is a lovely moist pound cake I got the recipe from a friend I used to work with. Perfect plain or with fruit or ice cream.

Provided by Danzy

Categories     Dessert

Time 1h50m

Yield 20-24 serving(s)

Number Of Ingredients 7

1 1/2 cups butter (softened)
1 (8 ounce) package cream cheese (softened)
3 cups sugar
6 large eggs
3 cups sifted cake flour
1 teaspoon vanilla flavoring
1 teaspoon almond extract

Steps:

  • *note:Please do not be tempted to use low fat anything.
  • The cake will fall and be very gummy.
  • Cream butter and cream cheese for 5 minutes.
  • Slowly add sugar and beat thoroughly.
  • Add eggs one at a time beating well after each egg.
  • Add flour and flavoring, Mix until well blended.
  • Grease and lightly flour a 10" tube pan and pour batter into pan.
  • Place cake in a cold oven.
  • Bake for 1 1/2 hour at 285 degrees.
  • No matter how tempted DO NOT OPEN THE OVEN DOOR WHILE BAKING!
  • Cool for 20 minutes in pan after removing from oven.

CRUSTY CREAM CHEESE POUND CAKE



Crusty Cream Cheese Pound Cake image

This is a delightful pound cake with a moist interior and a crusty top. It is a secret family recipe that I don't really mind sharing outside of people I know.

Provided by Mazdachef

Categories     Dessert

Time 2h20m

Yield 12-15 serving(s)

Number Of Ingredients 7

1 cup butter
1/2 cup shortening
1 (8 ounce) package cream cheese
3 cups sugar
6 eggs
3 cups flour
1 teaspoon vanilla

Steps:

  • Butter and flour one Bundt pan. Preheat oven to 325°F.
  • Cream together butter, cream cheese, and shortening.
  • Add sugar and beat until the mixture is light and fluffy.
  • Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
  • Stir in vanilla and pour into prepared bundt pan.
  • Cook for 1 hour and 15-20 minutes or until tester comes out clean.

Nutrition Facts : Calories 622, Fat 33.3, SaturatedFat 16.8, Cholesterol 167.2, Sodium 200.6, Carbohydrate 74.6, Fiber 0.8, Sugar 50.3, Protein 8

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Make and share this Cream Cheese Pound Cake recipe from Food.com.

Provided by Ann Arber

Categories     Dessert

Time 1h50m

Yield 1 10, 12 serving(s)

Number Of Ingredients 6

1 (8 ounce) container cream cheese
1 1/2 cups butter, soft
3 cups sugar
1 1/2 teaspoons vanilla
6 large eggs
3 cups flour

Steps:

  • Beat butter and cream cheese for about two minutes.
  • Gradually add sugar beating another five minutes.
  • Add eggs, one at a time.
  • Beat just until yellow disappears.
  • Add vanilla.
  • Gradually add flour, mixing on LOW speed until blended.
  • Grease and flour a 10" tube pan.
  • Bake at 325F for 90 minutes or until center comes out clean.
  • Let cool 10 minutes and then turn from pan.

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Top Asked Questions

Is cream cheese good for pound cake?
If you’ve experienced dry pound cake before, cream cheese will solve all those problems. I swear by it and you will too! Sugar: This is a very large cake, so a lot of sugar is required to sweeten the cake and properly cream all the butter and cream cheese. 2 and 1/2 cups seems like a lot, but remember this cake is heavy and yields many servings.
What does pound cake taste like?
Pound cake typically is a heavy cake. The addition of cream cheese lightens the recipe. The batter bakes into a light and fluffy cake thanks to the cream cheese. It changes the texture and lightens the cake significantly. It tastes rich and delicious from the cream cheese. You get all the flavors of traditional pound cake with a twist.
How do you cool a cream cheese pound cake?
Bake: Bake the cream cheese pound cake at 325°F (163°C). Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving.
How to make pound cake in the oven?
It’s a versatile, yummy pound cake that’ll add a little joy to your life. 1 Preheat the oven to 325˚ and thoroughly grease a bundt pan with cooking spray. 2 In the bowl of a stand mixer, add the butter and cream until fluffy. Add the sugar, 1 cup at a time, mixing after each addition. Add the eggs, 1 at a time, mixing after each addition.

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