Cream Cheese Pound Cake

A friend shared this recipe with me over 14 years ago. I didn’t think I liked pound cake. I don’t care for Sara Lee, but Sara Lee can’t compete with this. 

This is trickier than a regular cake because you must beat it really well to get enough air into it to compensate for the lack of leavenings. It is tempting to cook it too long, because it looks not quite done, but if you go over the line, you loose the buttery, cream cheesey texture on top and it dries out. So use your best judgement, but it does not look brown when it is just right. 

DSC_0003cream cheese pound cake


1 1/2 C. butter, softened

8 oz. cream cheese, softened

2 tsp. vanilla

dash of salt

3 C. sugar

6 eggs

3 C. flour

Cream butter, cream cheese, vanilla, salt and sugar. Add eggs, beating well after each one, and flour. Pour into greased and floured tube pan and put into cold oven. Bake at 275° for 1  1/2 hours. It does not look done, but it really is. Cool in pan.

© Being Fruitful, 2012