Cream Cheese Pound Cake
Discover the secret ingredient to a velvety smooth and utterly delicious pound cake. This Philadelphia Cream Cheese Pound Cake recipe will have you hooked from the first bite!
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Servings: 24
Calories: 279kcal
Ingredients
- 3 sticks butter, softened
- 1 pkg, 8 oz Philadelphia cream cheese, softened
- 3 cups granulated sugar
- ½ tsp salt
- 2 tsp vanilla extract
- 6 eggs
- 3 cups all-purpose flour, sifted for best results
Directions
- DO NOT preheat oven. Grease a 10-cup or larger bundt or tube pan with solid vegetable shortening. Set aside.
- In a large mixing bowl, cream together the butter and cream cheese until light and fluffy.
- Add in sugar and salt. Mix well.
- Mix in eggs and vanilla. Beat until fluffy, about 1 minute.
- Mix in flour a cup at a time. Beat until just combined. Do not overmix.
- Pour cake batter into prepared pan and even out with a spatula.
- Start in a cold oven and bake at 275 degrees F for 2 hours.
- Cake is done when a wooden skewer inserted into the middle comes out with a few moist crumbs.
Notes
- Sift flour for best results
- Make sure cream cheese and butter are softened.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 279 kcal | Carbohydrates: 37 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Cholesterol: 78 mg | Sodium: 165 mg | Sugar: 25 g
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