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Cream cheese pound cake
Cream cheese pound cake

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This Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert.

Pound Cakes have long been a much loved cake for dessert for a long time. And I think the reason why they never go out of style, is that they’re just a great tasting cake. This Cream Cheese Pound Cake is no exception. It has a lovely golden brown crust that is sweet and so wonderfully crisp on the day it’s made. While the crust does soften with storage, it still maintains its excellent flavor. And I like how it contrasts so beautifully with the buttery yellow interior that’s soft and moist and rich with cream cheese, butter, and eggs. 

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Vanilla is the flavoring in this pound cake, along with a little lemon zest which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake. I really don’t think this cake needs an icing, it just perfect as is with a hot cup of tea or coffee. But for a plated dessert you can serve it with either fresh fruit or a fruit sauce, along with softly whipped cream, a scoop of ice cream or even a sorbet.

Cream cheese pound cake
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To bake this cake, you will need these ingredients.

  • 3 sticks of butter
  • 1 – 8 ounce package of cream cheese
  • 3 cups of sugar
  • 3 cups of all-purpose flour
  • 1 teaspoon of salt
  • 6 eggs
  • 1 tablespoon of vanilla extract

How to Make Cream Cheese Poundcake:-

  • Preheat your oven to 325 degrees. Allow your cream cheese, butter, and eggs to reach room temperature.
  • Cream together cream cheese, butter, and sugar until light and fluffy.
  • Crack eggs into a bowl and add one at a time. Add in flour, salt and vanilla.
  • Prepare your bundt or tube pan. Pour your batter into your prepared pan.

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  • Level out your cake batter in your pan with the back of a spoon.
  • About now your house is smelling amazing!
  • You’ll bake until golden brown on the top and a cake tester or bamboo skewer comes out clean when inserted into the cake, about an hour and a half.
  • Let it cool for 10 minutes in the cake pan, then turn onto a cake plate to enjoy it while it is still warm. If not eating while warm, then turn onto a wire rack to let it cool completely, then move to your cake plate. It’s so delicious!
Cream cheese pound cake
Cream cheese pound cake

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