Cream Cheese Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 sticks butter8 oz. cream cheese3 cups sugar1 Tbsp vanilla6 eggs3 cups Swans Down Cake Flour
Bring butter, cream cheese, eggs to room temperature. Preheat oven to 325.
Lightly grease a 10-inch tube pan with butter or spray.
Cream butter and cream cheese. Add sugar one cup at a time. Beat until light and well-incorporated. Add eggs, one at a time, beating 5 seconds after each addition. Beat 10 seconds more after final egg, scraping bowl as you beat.
Fold flour in gently by hand, one cup at a time. Then, beat at lowest speed on mixer for 5 seconds. Scrape bowl. Beat for 10 seconds more. Batter should look smooth and velvety. Do not overbeat.
Bake at 325 for 80-90 minutes. Cool in pan at least 15 minutes. Turn out onto baking rack.
Number of Servings: 16
Recipe submitted by SparkPeople user SWEETLIFE5.
Lightly grease a 10-inch tube pan with butter or spray.
Cream butter and cream cheese. Add sugar one cup at a time. Beat until light and well-incorporated. Add eggs, one at a time, beating 5 seconds after each addition. Beat 10 seconds more after final egg, scraping bowl as you beat.
Fold flour in gently by hand, one cup at a time. Then, beat at lowest speed on mixer for 5 seconds. Scrape bowl. Beat for 10 seconds more. Batter should look smooth and velvety. Do not overbeat.
Bake at 325 for 80-90 minutes. Cool in pan at least 15 minutes. Turn out onto baking rack.
Number of Servings: 16
Recipe submitted by SparkPeople user SWEETLIFE5.
Nutritional Info Amount Per Serving
- Calories: 429.0
- Total Fat: 22.5 g
- Cholesterol: 74.6 mg
- Sodium: 168.4 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 0.0 g
- Protein: 3.1 g