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Cream Cheese Pound Cake

I Didn’t Know I Liked Pound Cake

Cream Cheese Pound Cake

IMG_2666I seriously didn’t think I liked pound cake until my mother in-law made Grammie’s pound cake recipe for my husband’s (then boyfriend’s) birthday.  Chocolate has always been in first place for me, but one piece of this cake changed everything.  It is so moist and rich and really I could go on and on.  This is also my husband’s favorite dessert of ALL TIME.   Of course I love to make it for him (and myself), but it is not the healthiest, so I only make it when we have the opportunity to share.  It is so much fun to see the delighted smiles of others after just one bite, and inevitably someone always seems to want the recipe.  Therefore; I bestow upon you the recipe to the most delicious dessert on the planet.

Ingredients:

1 ½ cup butter (I use earth balance, it has less saturated fat than butter)
8 oz cream cheese
3 cups sugar
6 eggs
1 ½ tsp. vanilla
3 cup all purpose flour
1/8 tsp. salt
1/8 cup powdered Sugar
1 container of cream cheese icing

Directions:

1. Beat butter and cream cheese 3 minutes in a stand mixer (or use hand mixer)

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2. Gradually add sugar, beat 5 minutes (no less!)

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3. Add eggs one at a time, add vanilla, and slowly add flour and salt, beating on low until just blended. (The batter tastes AMAZING)

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4. Grease pan, coat greased-pan with powdered sugar. Pour sugar on bottom and shake pan.

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5. Pour mixture in bunt pan and put in COLD oven on upper rack. Put another pan of water on lower rack (keeps cake really moist). Turn oven on to 325 and bake for about 80 (plus 10 minutes depending on how fast your oven heats up). Cake is finished when light brown top.

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6. Dump cake out of bunt pan onto plate within 5 minutes to prevent sides from sticking, then let cool completely on uncovered plate, about  2 hours.

7. Microwave cream cheese icing 15+ seconds, mix icing with knife until smooth and slightly runny, then pour over top of cake letting it run down the sides.

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Cream Cheese Pound Cake

For easy printing:

I Didn't Know I Liked Pound Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 ½ cup butter (I use earth balance, it has less saturated fat than butter)
  • 8 oz cream cheese
  • 3 cups sugar
  • 6 eggs
  • 1 ½ tsp. vanilla
  • 3 cup all purpose flour
  • ⅛ tsp. salt
  • ⅛ cup powdered Sugar
  • 1 container of cream cheese icing
Instructions
  1. Beat butter and cream cheese 3 minutes in a stand mixer (or use hand mixer)
  2. Gradually add sugar, beat 5 minutes (no less!)
  3. Add eggs one at a time, add vanilla, and slowly add flour and salt, beating on low until just blended. (The batter tastes AMAZING)
  4. Grease pan, coat greased-pan with powdered sugar. Pour sugar on bottom and shake pan.
  5. Pour mixture in bunt pan and put in COLD oven on upper rack. Put another pan of water on lower rack (keeps cake really moist). Turn oven on to 325 and bake for about 70 minutes (plus or minus 10 minutes depending on how fast your oven heats up). Cake is finished when light brown on top.
  6. Dump cake out of bunt pan onto plate within 5 minutes to prevent sides from sticking, then let cool completely on uncovered plate, about 2 hours.
  7. Microwave cream cheese icing 15+ seconds, mix icing with knife until smooth and slightly runny, then pour over top of cake letting it run down the sides.

 

Cream Cheese Pound Cake