Best 6 Marys Delicious Cream Cheese Pound Cake Recipes

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 300°F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.
• Pour batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 45 minutes. Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours.

MARY'S DELICIOUS CREAM CHEESE POUND CAKE

Steps:

• 1. Place 3 sticks of Butter and Cream Cheese unwrapped in a bowl until it gets soft.
• 2. Sift Swan's Down Cake Flour 5 Times before measuring into a Medium-Sized bowl. Set aside.
• 3. Spray a Bundt Cake Pan or a 10-Inch Tube Pan with Bakers Joy. You may use shortening & Flour instead if so desired. Set Aside
• 4. Measure 3 Cups of Domino Sugar. Set Aside
• 5. Cream together Butter and Cream Cheese. Add Sugar one cup at a time until fluffy. Mix Well.
• 6. Alternately Add 1 cup of flour and 2 eggs to Mix Beating on Low Speed to incorporate into mix. Do this until all eggs and Flour have been added to batter. Then Mix on High or Surge for about 5 Minutes.
• 7. Stir in Flavor
• 8. Pour Batter into either a Pre- Sprayed or Floured & Greased 10-Cup Bundt Cake Pan or a 10-Inch Tube Cake Pan. Bake in a Pre-Heated Oven at 300 Degrees for One and on-half hours or until toothpick inserted into center of cake come out clean. Cook Time may vary depending on your oven. Be Careful not to overcook resulting in a dry cake.
• 9. May Frost Three Different Ways: I usually am requested to put Lemon, Vanilla, or Chocolate Frosting. For Vanilla I use 1 Box of Domino Confectioners Sugar; 1 Stick of Butter or Margarine (For Richer taste I use Butter) Approximately 1/4 Cup Milk; 1 tsp of Pure Vanilla Extract. In a large bowl with mixer at low speed, Combine Domino Confectioner's Sugar, Butter, Milk and Vanilla. Beat at Medium Speed for 1-2 Minutes until creamy. If desired, add more milk until frosting is at desired spreading consistency. For Lemon Frosting use same steps. I Add a little yellow food coloring for a perfect effect. Can Also Make a Lemon Glaze by adding lemon juice to Confectioners Sugar instead of Milk & Butter. For Chocolate Frosting I use 2/3 Cups Hersheys Baking Cocoa; 1 stick of pure butter (Melted); 1 box Domino Confectioner's Sugar; 1/3 cup of Milk; 1 teaspoon Vanilla Flavor Melt Butter. Stir in cocoa. Alternately Add Powdered Sugar and Milk, Beating to spreading consistency. Add small amount of additional milk if needed. Stir in vanilla. Makes about 2 cups of Frosting.

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

MOIST CREAM CHEESE POUND CAKE

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.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

MARTHA'S CREAM-CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter two standard 9-by 5-inch loaf pans. Line with parchment, leaving a 2-inch overhang on long sides.
• Sift flour and salt into a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. With mixer running, gradually add sugar, then increase speed to high and beat until light and airy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture, beating just until combined.
• Divide batter between prepared pans. Using a small offset spatula, slightly mound batter in center of each pan to encourage rising. Bake until tops are golden brown and testers inserted into centers come out clean, 70 to 85 minutes. Transfer pans to a wire rack and let cool 20 minutes, then invert cakes onto rack and let cool completely.