Who does not love a good old-fashioned pound cake? I love its simplicity. It doesn’t call for anything fancy. Even after it has dried out a bit put in the oven for a few minutes and you have something special to enjoy with your morning coffee. I will admit that chocolate pound cake found here is my favorite. But you can’t have chocolate every time. There’s a place for just a plain poundcake. This Cream Cheese Pound Cake can be a bit of a troublemaker for me. I never had a problem with it until I got a new mixer and a new oven. Trust me it is not the taste. I love the almond and vanilla flavors. They are truly a match made in heaven. To make sure that the crumb of the cake is just right it is a combination of the proper mixing of fat and sugar plus the correct cooking time. Well, this one turned out just about perfect.
The basic pound cake recipe will have 3 cups flour, 3 cups of sugar, 6 eggs and fat. Some recipes call for all butter or a mixture of Crisco and butter. Other variations add sour cream, cream cheese or buttermilk. Flavorings can differ also using 5 different flavorings in one cake to one such as lemon, or vanilla. Whatever recipe you choose the steps for making the perfect pouncake are pretty much the same. All the ingredients should be at room temperature. That means to let them sit out for at least 30 minutes depending on the temperature of the room. I would not recommend putting the fat in the microwave to soften. You run the risk of melting the fat and then you will be unable to use it.
Here are the basic steps for making this Cream Cheese Pound Cake. Refer here for pictures to help you every step of the way.
Cream Cheese Pound Cake
- 2 sticks butter at room temperature
- 1 stick of margarine at room temperature( do not used whipped or diet margarine)
- 8 ounces cream cheese at room temperature
- 3 cups sugar
- 6 eggs at room temperature
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 3 cups of all-purpose flour
Grease and flour 10-in. tube pan. Preheat oven to 325 degrees. In a large bowl combine butter, margarine and cream cheese, whip until fluffy. Add sugar and cream together. Add eggs 1 at a time and beat after each one. Mix in vanilla and almond extracts. Add flour, 1 cup at a time mixing well after each addition. Pour batter in pan. Bake 70 – 80 minutes. Cool 10 – 15 minutes in pan then remove.
Looks Good!
Someone please stop me!!!
The Teacher Cooks
The Teacher Cooks 
This lookz so good! It would be a great dessert for Thanksgiving or any special occasion. Another topping suggestion would properly be bananas with strawberries because their my favorite fruit(& very HEALTHY)….mmmm:)
I love using cream cheese in pound cakes! It gives it a little extra flavor that is hard to identify but really enhances the cake. I also think that cream cheese does something to the crumb of the cake — keeps it moist and tender, as well as giving it that beautiful brown edge I can see in your pictures!
The great thing about pound cakes is they freeze really well and you can use so many toppings…or nothing at all! Love the sour cream addition. It must make it really moist.
My mother used to make a 7-Up pound cake which we all loved. I still make it, especially when I have to take something for a party or for someone housebound. It makes a huge cake. One older woman used to cut it in pieces, wrap them individually and take one out of the freezer each time she wanted one.
Mmm. I adore pound cake – especially the way you showed it with whipped cream and strawberries. Your pictures make me want to reach in a steal a bite — looks amazing!
I love pound cake! I’m sad to say I have never made it and I do not own a tube pan, crazy I know. I think I might have to run out and get one just so I can make this cake, looks fabulous and sounds so easy.
when it’s done right, pound cake is worth every single calorie. frankly, yours looks perfect, and i’m not just saying that. from the dense innards to the crunchy crust, this is my ideal pound cake!
I learned that there is an almond extract. (: I only knew about the vanilla, and now know that there is also almond.
I learned that the temperature has a lot to do with cooking different products.
i would love to try this !
I learned that cream cheese can be used in cake but has to be the right temperature.
YUM! we should try to make this in class!
Maybe even I can make this. I think I will try
this poundcake looks really good I really would like some now!!
my grandmother would always make me a pound cake when i would come to her house! that were so good. i miss those.
never had it but I love cheese cake so if they taste somewhat the same ill try it
I have never heard of this kind of cake before so this is something i’m definitely going to try. 🙂
that looks really good
I love pound cake! Its my favorite but I have never had cream cheese pound cake before. It looks so delicious! :)))))
i have made this for years but now my cake splits. Will you tell me why? everyone loves the cake and it doesn’t bother them but am not please with the way it splits in the middle. also sometimes it has a butter spot.