Best 4 Winning Cream Cheese Pound Cake Recipes

Indulge in the delectable world of cream cheese pound cake, a classic dessert that captivates taste buds with its rich, velvety texture and irresistible flavor. This heavenly creation combines the smooth, tangy goodness of cream cheese with the dense, moist crumb of a pound cake, resulting in a symphony of flavors that will leave you craving more. Embark on a culinary journey with our curated collection of cream cheese pound cake recipes, each offering a unique twist on this timeless treat. From the classic cream cheese pound cake, with its simple yet elegant charm, to the decadent marble cream cheese pound cake, swirled with rich chocolate, and the delightful lemon cream cheese pound cake, bursting with citrusy freshness, these recipes cater to every palate. Prepare to be amazed by the variety of flavors and textures that await you in this delightful exploration of cream cheese pound cake.

Here are our top 4 tried and tested recipes!

CREAM CHEESE POUND CAKE III

Cream Cheese Pound Cake III image

This is a heavy, dense, extremely good pound cake.

Provided by Nanci

Categories Desserts Cakes Pound Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese
1 ½ cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g

CREAM CHEESE POUND CAKE

Cream Cheese Pound Cake image

Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

CREAM CHEESE POUND CAKE

Cream Cheese Pound Cake image

My grandmother has been gone for years now but she made the best pound cake that I have ever eaten. It was crispy on the top and sides and so delicious and moist on the inside. I have tried many recipes but never have been able to get it to taste like her. I tried this recipe and it is close, not quite but since I can't have...

Provided by Linda Griffith

Categories Cakes

Time 1h55m

Number Of Ingredients 7

Ingredients

1 1/2 c butter, softened
8 oz cream cheese, softened
3 c sugar
6 large eggs
1 1/2 tsp vanilla extract
3 c all purpose flour
1/8 tsp salt

Steps:

1. Preheat oven to 300 degrees. Grease and flour 10 inch tube pan.
2. Beat butter and cream cheese until creamy, about 2 minutes..Gradually add sugar and beat 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. Combine flour and salt in a four cup measuring cup and gradually add to butter mixture. Beat at low speed just until blended. Pour batter into the prepared tube pan. Fill a 2 cup measuring cup with water. Place in oven with the cake. Make sure measuring cup is oven proof. Bake at 300 hundred oven for an hour and a half. After removing from pan, place on rack to cool completely.

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE

The Most Ultimate Buttery Cream Cheese Pound Cake image

This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups butter, softened (no substitutions)
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs, room temp
1 1/2 teaspoons vanilla (or use almond extract)
3 cups all-purpose flour
2 teaspoons salt

Steps:

Preheat oven to 350 degrees F.
Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
In a bowl cream the butter and cream cheese until smooth.
Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
Add the eggs one at a time beating well after each addition.
Mix in vanilla.
With mixer on low add the flour and salt in two additions.
Immediately pour in batter into prepared pan.
Tap pans to eliminate any large air bubbles in the batter.
Bake 60-75 minutes, or until cakes tests done.
Note: if the tops begin to brown too quickly tent loosely with foil.
Cool in pans for 10 minutes.
Turn out the cakes then cool completely with the tops up on a wire rack.
Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

Nutrition Facts : Calories 459.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 131.1, Sodium 515.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.1, Protein 5.8

Tips:

Use room temperature ingredients to ensure they blend together smoothly.
Cream the butter and sugar together until light and fluffy for a smooth and velvety texture.
Gradually add the eggs one at a time, beating well after each addition to prevent curdling.
Incorporate the dry ingredients slowly to avoid overmixing, which can result in a tough cake.
Bake the cake in a preheated oven and avoid opening the oven door during baking to prevent the cake from sinking.
Allow the cake to cool completely before serving to ensure the flavors meld together and the texture sets properly.

Conclusion:

For a delectable and unforgettable dessert, the winning cream cheese pound cake recipe delivers a moist, flavorful, and indulgent experience. With its rich cream cheese filling and tender crumb, this cake is sure to impress and satisfy. Follow the tips and instructions provided in this recipe to achieve perfection in every slice. Remember to use high-quality ingredients and take care in each step of the process to create a truly extraordinary cream cheese pound cake that will leave your taste buds dancing with delight. Whether you're a seasoned baker or a novice in the kitchen, this recipe is accessible and rewarding for all levels. Indulge in a slice of this winning cream cheese pound cake and savor the moment of pure bliss.