Monday, July 1, 2013

HANDS DOWN-BEST EVER-MOST INCREDIBLE CREAM CHEESE POUND CAKE!!!!!

 HEADING INTO THE OVEN!!!!



 COOLING TIME!

 







BEST EVER POUND CAKE-HANDS DOWN!!!!


INGREDIENTS:
Cream Cheese Pound Cake
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!)
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked.  Judge yours as it bakes as oven can vary.) COOL COMPLETELY BEFORE CUTTING!



recipe adapted from allrecipes

41 comments:

Lorinda McKinnon said...

I have never had good luck with pound cakes, but after seeing this recipe, I will try ONE.MORE.TIME! Looks wonderful.

michelle Hamilton said...

can i use something other than bundt pan?

DANIELLE said...

YES, 2 LARGE LOAF PANS :-)

Terrys Shutterbug said...

This looks decadent, rich and delicious and I would like to give this recipe a go, but Im wondering, when you state you cover with foil for an additional 20 min, is that during the last 20 minutes of the 1 hour,20 min bake time, or do you cover with foil out of the oven for an additional 20 min on top of the initial 1:20 cook time...Please clarify this instruction...there are large measures of ingredients Id rather not waste...and Im notorious for blowing recipes, badly! hahaha! Thanx in advance for your clarification. Id rather be putting a piece of this in my
mouth right now!

DANIELLE said...

My total bake time was 1 hour and 40 mins. Many reviews on the original allrecipes site agreed the baking time was too short. Hope that helps!

Tony F said...

will adding a cup of fresh blueberries change anything ?

DANIELLE said...

Blueberries sound great-have never tried it so I can't say for sure-sorry!!

Becky said...

If you use the 2 loaf pans, do you still cook it the same amount of time?

DANIELLE said...

Good questions Becky!!! It was so long ago that i used the 2 loaf pans. If I remember correctly the 2 loaf pans were more true to the 1 hour and 20 mins but I would still check at 60 mins to be sure.

Katrina Ingle said...

I added about half a cup of fresh squeezed lemon juice and the zest of one large lemon. It smells amazing!

DANIELLE said...

YUM!!!! HOW LONG DID YOURS BAKE FOR?

Katrina Ingle said...

I'm going to try your 1hr40min baking time....it is still baking. I will let you know when it's done!

DANIELLE said...

OK GREAT! KEEP ME POSTED!!!!

Katrina Ingle said...

I'll let you know. It is still baking.

Katrina Ingle said...

Baked it for 1 hr and 40 minutes. Then made a lemon cream cheese icing for it. Sooo amazing. Thank you for the amazing recipe!

DANIELLE said...

SO GLAD U LIKED!!!!! THANKS FOR REPORTING BACK!!!

Rosena Norris said...

Made this today and it IS delicious. This will be my go to recipe for pound cake.

kathy cantrell said...

Can you share the lemon cream cheese icing recipe?

eleni-11 said...

How many servings does this recipe make?

DANIELLE said...

eleni-it's a large bundt so it will serve a lot of people-just depends on the size of your slices!

lcov16 said...

Its great in muffin pans as well and the right size for kids

Jo Ann Sedgwick said...

Has anyone tried using Truvia instead of sugar?

Blkamoure said...

My oven was really hot from the pre-heat so it only took 1 hour and 20 minutes to cook all the way through. I'll report back after my coworkers taste it tomortow

DANIELLE said...

THANKS FOR THE TIMING REPORT!!!!! HOPE THEY LOVE IT!!!!

Josephine Lynch said...

Is this a "moist" pound cake?? Never have had one that is not dry & wondering if that's why one made a lemon icing. Hubby won't eat hommade cakes if they are not moist.

DANIELLE said...

moist and delish!

L. Cherice said...

Where's the measurement for leavening/baking powder?
Please advise. And where is that decadent lemon glaze recipe?

DANIELLE said...

no baking powder-eggs act as leavener

L. Cherice said...

Thanks! I just learned something.

DANIELLE said...

sure! enjoy!

vivvy sues said...

just a quick question, how do you test for doneness? i am always nervous with tube style cakes that they won't be cooked evenly. but i can't help myself they are one of my favourite types of cake to make.
thanks for the advice in advance,and to all you other ladies who added such great ideas... although i am pretty sure i didn't see the lemon cream cheese frosting recipe... ;) s

DANIELLE said...

I agree it is hard to know when done! Try the toothpick test and make sure it's not gummy in the center. :-)

Unknown said...

Hello, I tried making this and it came out very heavy and dense. Any ideas of what I might have done wrong? Thanks!

Jamee

DANIELLE said...

hmmmm maybe your ingredients were toooo cold??? not sure :-(

Unknown said...

Thanks, Danielle. The butter and cream cheese were at room temp. but the eggs were used straight from the fridge, I will try again with room temp eggs. It did smell sooo good while cooking though :)

-Jamee

RatTaxi said...

I added the 1/2 c. lemon juice and the zest from 3 small lemons to the recipe (as someone suggested above) and baked in two large loaf pans for 1 hour 17 minutes. It is dense, but it's pound cake, and it's wonderful. Lemony, creamy, really good. Also used a TBSP of vanilla instead of a tsp.

Debbie B said...

To the one that stated theirs came out too dense and Danielle it could perhaps be due to the ingredients not being room temp. I've not tried this particular recipe for Sour Cream Pound Cake but when I make any kind of pound cake I also let my eggs come to room temp and I usually add 1 egg at a time and beat for 1 minute after each egg. Also, I don't add all of the milk and flour at one time. I add some of each and mix until incorporated beginning and ending with the flour. Knock on wood but I've never had a pound cake fail me yet and they were all moist. Good luck! Debbie

Richeel Frazier said...

Great cake. My 13 yr old son made this for us. He subbed 1/2 cup of brown sugar for 1/2 of the white sugar because we ran out. He also added lemon extract to the mix. Made a lemon glaze by adding lemon extract to regular vanilla frosting a melted in the microwave.

joyusangel said...

I have used this recipe and it is delicious!! I have also put a lemon glaze over it and that works well too. I don't have a large bundt pan so I use 2 smaller ones and it's a perfect amount for them. The lemon glaze was just 1/3 C lemon juice, 2 C icing sugar mixed well, then add 2 tbsp melted butter.

franny said...

i have made this twice once perfect the first time. the second time it looked uncooked in sections. I have one in the oven now for third time. I used big mixer and mixed for close to thirty minutes total. I also added zest of lemon, juice of one lemon and one tablespoon of lemon extract. No vanilla. hoping it tastes like starbucks.

DANIELLE said...

30 MINS sounds realllllly long to mix-maybe too much air beat in????

Pin It button on image hover