Luscious Cream Cheese Pound Cake Food
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
CREAM CHEESE POUND CAKE
Make and share this Cream Cheese Pound Cake recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h50m
Yield 1 10, 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat butter and cream cheese for about two minutes.
- Gradually add sugar beating another five minutes.
- Add eggs, one at a time.
- Beat just until yellow disappears.
- Add vanilla.
- Gradually add flour, mixing on LOW speed until blended.
- Grease and flour a 10" tube pan.
- Bake at 325F for 90 minutes or until center comes out clean.
- Let cool 10 minutes and then turn from pan.
MOIST CREAM CHEESE POUND CAKE
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.
Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM CHEESE POUND CAKE
We would have never thought it possible, but we just made pound cake even more indulgent and delicious than ever. Enter, Cream Cheese Pound Cake. This cream cheese cake recipe takes all of the best parts of a classic pound cake and kicks it up with a creamy, dreamy, and slightly tart ingredient that makes us wonder why we didn't think of this little concoction sooner. We dare you to find a better pound cake recipe-this will be the best one you've ever tasted, hands down. It features a perfectly crunchy crust and a fluffy and creamy inside that makes each bite an experience, to say the least. Top each serving with a dollop of whipped cream and fresh cut fruit, then be prepared for the requests for the recipe to start flying in. We won't blame you for telling them all it's an old family recipe, your secret is safe with us.
Provided by Southern Living Editors
Categories Cakes
Time 4h20m
Yield 1 (10-in.) cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.
- Pour batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 45 minutes. Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours.
LUSCIOUS LEMON BUNDT CAKE W/LEMONY CREAM CHEESE FROSTING
I found this recipe in the March '06 Good Housekeeping Magazine and had to try it immediately! We all loved it! I made a few minor changes to the frosting: I used 4 cups sugar, 8 oz. cream cheese, 1 teaspoon vanilla, and I also added some grated lemon peel (maybe 1 tsp.) Both cake and frosting were deliciously lemony! :)
Provided by MustangMom
Categories Dessert
Time 1h40m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°.
- Grease and flour 12-cup bundt pan.
- Cake:.
- From lemons, grate 2 tablespoons peel and squeeze 3 tablespoons juice.
- Mix flour, salt and baking soda.
- In bowl with mixer on low speed, blend sugar and butter. On high, beat 3 minutes.
- On low, beat in eggs, 1 at a time, and vanilla.
- Beat in flour mixture alternately with buttermilk.
- Fold in peel and juice.
- Spoon into pan.
- Bake 60 to 70 minutes or until cake tests done.
- Cool in pan 15 minutes, then invert onto rack.
- Frosting:.
- In bowl, with mixer on low speed, blend sugar, butter and cream cheese.
- Beat in juice and vanilla.
- On high, beat until fluffy.
- Spread over cooled cake.
DENSE AND LUSCIOUS CARROT CAKE
Dense, rich, chunky carrot cake with a luscious cream cheese frosting!
Provided by Adapted from The Silver Palette Cookbook
Categories Dessert
Time 1h15m
Yield 12-24 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease two 9 inch layer cake pans and line with waxed paper or grease a large 9 x 13 inch pyrex or sheet pan. No need to use waxed paper if you're using the large pyrex.
- Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple.
- Pour batter into the prepared pan or pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and a cake tester inserted into the middle comes out clean. If you use the sheet pan cook for 50-60 minutes.
- Cool on a rack for 3 hours. Fill and frost with cream cheese frosting or dust top with confectioners sugar.
LUSCIOUS CREAM CHEESE POUND CAKE
This is an heirloom cooking recipe from the Chicago Tribune. Thank Irene K for it. She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it.
Provided by Hey Jude
Categories Dessert
Time 1h45m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°.
- Sift flour and baking powder together; set aside.
- Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
- Beat in the sugar until mixture is light and creamy, about 4 minutes.
- Add 2 of the eggs, beating until combined.
- Beat in 1 cup of the flour mixture.
- Repeat twice with more eggs and flour, beating after each addition.
- Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.
Nutrition Facts : Calories 528.6, Fat 27.8, SaturatedFat 16.8, Cholesterol 160.8, Sodium 244.6, Carbohydrate 64.1, Fiber 0.7, Sugar 43.2, Protein 6.9
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- Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
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- Before you even begin the mixing process, it is extremely important that ALL of your ingredients are room temperature. I recommend taking your cream cheese, butter, eggs, and buttermilk out of the refrigerator 2 to 3 hours before you are ready to begin baking.
- Once the ingredients have warmed up. Preheat the oven to 325 degrees F and prep a 10 or 12 cup bundt pan. I have found that the best way to grease a pan is by using the butter stick wrapper. This allows you to easily get all of the crevasses of the bundt pan. And it’s very important that the whole pan is covered for an easy release after baking.
- Once the pan has been greased, flour it by adding a 1/4 cup of flour to the pan and then cover with plastic wrap and shake the pan so that the flour completely covers it. Discard any excess flour.
- Prepare the batter, by creaming together the butter and cream cheese until completely smooth and no lumps remain. The best method for this is a stand mixer fitted with a paddle attachment, but a large bowl and a hand mixer will work too.
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She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it. This is an heirloom cooking recipe from the Chicago Tribune. Thank Irene K for it. She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it. Pinterest. Today. Explore. When autocomplete results are available use up and …
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