Stop what you are doing and add this Cream Cheese Pound Cake to your Thanksgiving menu! It is SO good! I love a good pound cake and this Cream Cheese Pound Cake is one of the best I've made. I've had this recipe bookmarked for years and finally got around to trying it. I am kicking myself for waiting so long to make this!!
I love to bake my pound cakes in a tube pan. I bought mine at Amazon (http://amzn.to/2ecEXbI). It works great for all of the pound cakes on the blog. You can also use a bundt pan. Just make sure you have at least an inch left in the pan after you fill it with batter so the cake can rise.
This Cream Cheese Pound Cake has only a few simple ingredients and it tastes great. We served the cake with some ice cream and caramel sauce. SO good! It would be a great dessert for Thanksgiving or Christmas dinner. It also makes a great home made holiday gift!
Cream Cheese Pound Cake
serves 10 to 12
adapted from Southern Living
- 1-1/2 cups butter, softened
- 1 (8oz) package cream cheese, softened
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1/8 tsp salt
- 1 Tbsp vanilla extract
Preheat oven to 300ºF. Grease and flour a 10-inch Bundt or tube pan. Set aside.
Beat butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add sugar. Add eggs, one at a time, beating just until the yolk disappears.
Combine flour and salt. Gradually add to butter mixture. Mix at low speed just until blended. Stir in vanilla.
Pour batter into prepared pan. Bake for 1 hour and 45 minutes, or until wooden skewer comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely on wire rack.