CREAM CHEESE POUND CAKE III
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
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 WITH VANILLA GLAZE RECIPE - (4.4/5)
Provided by á-3412
Number Of Ingredients 11
Steps:
- Beat butter and cream cheese until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time. Add vanilla. Combine flour and salt and add to mixture. Pour batter into a fluted tube pan. Bake at 300 degrees for 1 hour and 30 minutes. Glaze: Mix ingredients and pour over cooled cake. Glaze should be thin.
VANILLA CREAM CHEESE POUND CAKE
Steps:
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
CREAM CHEESE GLAZE
After some well done research, I have found the perfect Cream Cheese GLAZE! Not frosting but a simple glaze! Perfect for coffee cakes, bundt cakes, etc. I combined some recipes I found and added a few of my own touches! I hope you enjoy!
Provided by young n fun
Categories Dessert
Time 2m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- With an electric mixer, beat cream cheese, butter, and milk.
- Gradually add the powdered sugar.
- Beat in vanilla.
Nutrition Facts : Calories 42.8, Fat 3.4, SaturatedFat 2, Cholesterol 10.5, Sodium 32, Carbohydrate 2.6, Sugar 2.2, Protein 0.6
CREAM CHEESE POUND CAKE
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.
Provided by Tony
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g
EASY CREAM CHEESE POUND CAKE
Make and share this Easy Cream Cheese Pound Cake recipe from Food.com.
Provided by Kimke
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Cream butter, cream cheese& sugar together.
- Beat until fluffy.
- Gradually add eggs (2 at a time).
- Beat a couple of seconds between adding eggs.
- Gradually add flour.
- Add vanilla, mix well.
- Grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan.
- DO NOT PREHEAT OVEN!
- Bake 1 hour at 300.
- Increase oven temperature to 325 and bake an additional 25 minutes.
- Let cake cool.
- Put on cake plate and cover with foil to hold in the moisture.
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CREAM CHEESE POUND CAKE WITH VANILLA ALMOND GLAZE
From lionsbread.com
Cuisine AmericanCategory DessertServings 15Estimated Reading Time 6 mins
- Preheat the oven to 325° F. Prepare a 10-15 quart Bundt pan: brush the 2 tablespoons of softened butter evenly on the interior of the pan, making sure to get into the crevices. Sprinkle 2 tablespoons of unbleached all purpose flour into the coated pan, and shake the pan to distribute the flour evenly over the butter. Shake out excess flour. Set your prepared pan in the fridge to chill while mixing up the batter.
- Combine all ingredients in a small saucepan. Bring to a boil, and cook for 1 minute until the sugar has completely dissolved. Remove from the heat, and brush the surface of the warm cake (still in the pan) with the glaze until coated. Invert the cake onto a cooling rack or serving plate, and brush the remainder of the glaze to completely cover the top and sides. Use up all of the glaze. Allow to completely cool before serving.
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