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Moist Cream Cheese Pound Cake

Warm a slice of this cake in the microwave for about 25 seconds. Then serve it with a scoop of butter-pecan ice cream, fresh fruit, or alone.
  • Total Time
    Prep: 15 min. Bake: 1-1/2 hours + cooling
  • Makes
    16 servings

Ingredients

  • 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

Directions

  • 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
1 slice: 461 calories, 24g fat (14g saturated fat), 130mg cholesterol, 224mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • mikelssword
    Oct 24, 2009

    This is a wonderful moist pound cake. I frosted it was a chocolate fudge frosting and it was outstanding!

  • hammer11
    Oct 3, 2009

    No comment left

  • taleofthelake
    May 28, 2009

    No comment left