Best 9 Crusty Cream Cheese Pound Cake Recipes

CREAM CHEESE POUND CAKE III

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.

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• Butter and flour one Bundt pan. Preheat oven to 325°F.
• Cream together butter, cream cheese, and shortening.
• Add sugar and beat until the mixture is light and fluffy.
• Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
• Stir in vanilla and pour into prepared bundt pan.
• Cook for 1 hour and 15-20 minutes or until tester comes out clean.

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• CREAM BUTTER AND SHORTENING-GRADUALLY ADD SUGAR-BEATING WELL AT MEDIUM SPEED OF AN ELECTRIC MIXER-ADD CREAM CHEESE BEATING UNTIL LIGHT AND FLUFFY-ALTERNATELY ADD FLOUR AND EGGS BEGINNING AND ENDING WITH THE FLOUR-STIR IN VANILLA- POUR BATTER INTO A GREASED AND FLOURED TUBE PAN- BAKE AT 325 DEREES FOR ONE HOUR AND FIFTEEN MINUTES OR UNTIL A WOODEN TOOTHPICK INSERTED COMES OUT CLEAN- COOL IN PAN FOR TEN MINUTES-REMOVE FROM PAN-AND LET COMPLETELY COOL ON A WIRE RACK- MAKES ONE TEN INCH CAKE DELICIOUS WITH SWEETENED STRAWBERRIES AND SWEETENED WHIPPED CREAM AND A GOOD STEAMIN' CUP OF JOE

MARTHA'S CREAM-CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter two standard 9-by 5-inch loaf pans. Line with parchment, leaving a 2-inch overhang on long sides.
• Sift flour and salt into a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. With mixer running, gradually add sugar, then increase speed to high and beat until light and airy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture, beating just until combined.
• Divide batter between prepared pans. Using a small offset spatula, slightly mound batter in center of each pan to encourage rising. Bake until tops are golden brown and testers inserted into centers come out clean, 70 to 85 minutes. Transfer pans to a wire rack and let cool 20 minutes, then invert cakes onto rack and let cool completely.

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

MOIST CREAM CHEESE POUND CAKE

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.

CREAM-CHEESE POUND CAKES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

CREAM CHEESE POUND CAKE

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.

AWESOME CREAM CHEESE POUND CAKE

Steps:

• CREAM TOGETHER CREAM CHEESE, MARGARINE, & SUGAR. ADD 6 EGGS (1 AT A TIME). ADD VANILLA. SIFT TOGETHER FLOUR & SELF-RISING FLOUR & ADD.
• BAKE AT 325 DEGREES IN TUBE PAN APPROX 1 1/2 HOURS.
• FOR LAYERS, BAKE AT 350 APPROX 30 minutes.