Cream Cheese Pound Cake

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 20
  • About This Recipe

    “This is my favorite pound cake recipe.”

    Ingredients

  • 6eggs
  • 3/4 lbbutter
  • 3cupssugar
  • 1/2 teaspoonalmond flavoring
  • 8ouncescream cheese
  • 3cupsplain flour
  • Directions

  • Mix everything but the eggs and flour.
  • Beat 6 minutes with a mixer.
  • Add 6 eggs one at a time and reduce the speed of the mixer.
  • Blend in the 3 cups of flour.
  • Bake at 300 degrees for 1 1/2 hours.
  • Reviews

  • “this is the best pound cake. took it to a friends and got lots of compliments”

  • “I have been looking for a good pound cake recipe and this is definately it!It is moist and delicious!Thanks, Elizabeth.”

  • “I made this in 2 large loaf tins and they were cooked in an hour,the almond flavouring is perfect, the texture smooth, the cake moist, a real keeper.”

  • “This was an excellent pound cake. So easy to make. I reduced the the sugar a bit and used vanilla (didn’t have almond extract).Delicious.Thanks, this will be a regular recipe in our house.”

  • “I was disappointed in the flavor.But maybe that’s just me.It’s been years since I’ve had pound cake.My grandma always had some in the mornings at her house, and I think she just had the Sara Lee kind.I was thinking that homemade would be even better, but it just wasn’t.It was easy to do, though, and the texture was dense and moist as it should have been, so if you like the flavor, then this recipe would be fine for you.I was so excited to have a piece right out of the oven, but that really wasn’t good. I kept it in the fridge and it was best eaten when it came to room temperature.I will not try this recipe again, but I may try a recipe using vanilla instead of almond flavor, and see if that’s better.Some of these directions were kind of vague, so I took tips from a different recipe.I used a bundt cake pan, which was the perfect size for this amount, I greased the pan, and it took 1 hour and 35 minutes in my oven.The one thing I really did like was the crunchy layer on crown of the bundt cake.”

  • “I think I over-baked it – it was dry on the exterior, but definitely yummy on the inside. Next time, I’ll have to shave the crust off before serving.”

  • “I wanted a pound cake for mychocolate fondue.This was veryeasy and fantastic tasting.Itsa keeper.”

  • “i’ve been making this recipe for about 10 years.i use vanilla instead of almond.everyone loves it.”

  • “This was aewsome! By far the best pound cake I’ve ever had. easy to make, used my kitchen-aid which cuts the time a little [mixing time]. The 1st loaf was gone in a few hours.Thank you for a great recipe. “

  • “I have used this recipe for many, many years and always get compliments on it. I use vanilla flavor usually, but have used orange or lemon zest to give it a zing too. Very easy to make. A good one for beginners. Can also be made in 3 smaller aluminum pans for gifts. “

  • “My family loves this cake, I add 1/2 t. of vanilla plus I sometime use maple favoring instead of almond. to mine. My husband eats his with ice cream. “

  • “Very Good and pretty easy, the instructions didn\’t say what to bake it in.I baked in two loaf pans and had a little left over.The almond flavoring was good but a little too strong for my taste.Next time I probably won\’t put in as much, but for sure I\’ll make this one again.”

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