Cream Cheese Pound Cake

“This is without a doubt the best poundcake I have ever tasted.I made it and took it to work and everyone fell in love with it.”

“I made this cake into a wedding cake.Since then, it has been requested at every special occasion of everyone attending.They seem to have n idea it’s just pound cake.So, while this cake certainly does not need any frosting or frills, adding a delicious cream cheese frosting, or draping it with layers or ganache, or filling it with fresh or preserved fruit, and decorating it beautifully, simply, and gracefully can make it truly something spectacular.”

“INCREDIBLE!I totally screwed up and still received rave reviews at the pot luck lunch I carried it to.I just got a new stove and somehow managed to turn it off when setting the timer so it sat there for 45 minutes just warming up.I restarted the oven with the cake in there and it cooked up beautifully.I just knew I was going to have to throw it away!”

“Made it this evening and it is fantastic. It isn’t fluffy like store bought and its not overly dense. The batter is hard to stay out of and my kids licked the beaters clean. With only 6 ingredients added one after another in the same bowl, it is a cinch. It has made its permanent place in my cookbook.”

“This simply a GREAT Pound Cake!Wonderful flavor and texture…thanks for sharing!”

“Wonderful cake this is my second time making it! And this time for Passover since it is leaven free!!! But has full taste and softness..its my favorite “go to” pound cake recipe!”

“This is my favorite pound cake recipe, been making it for years.It’s a requested, make that expected, item when my FIL comes to visit.”

“Made this recipe to specs.Surprisingly, even without baking powder – it works!Loved it!It is so easy, I will make make it again.My only regret is that I did not have any ice cream on hand to accompany this yummy delight.Thanks for posting this recipe.”

“Oh! So good! I used this to make my son’s 3D tractor trailer cake. This did not NEED frosting as it was so fab as-is, but to make it look like a truck we frosted with Luscious Lemon Frosting Recipe #54666. We made the mistake of refrigerating the cake overnight, and it just didn’t have the same heavenly texture the next day. The few pieces we left out wrapped on the counter tasted just as perfect as day #1, so skip the fridge if you can!! Also–we made this in a few different sized loaf pans. The big one was done on top way before the middle…my neighbor saved the day by passing on this AMAZING TRICK~ I cut open a brown paper bag and covered the top of the pan with it, loosely wrapping and pinching around the edges and ends of the pan. I also turned the heat down to 300*. The large loaf ended up taking just over 2 hours to bake through.”

“Delicious. I made cupcakes with this recipe…cook time @ 40 minutes with cupcakes…and they were rich moist and perfect. A little lemon frosting and I had quite a treat on my hands!”

“I did not have the proper quatities on hand so I whipped up a half of recipe and baked in
cupcake pan.Yum!Looking forward to baking it cake size.”

“This is a GREAT recipe!Easy to follow, simple ingredients, and a wonderful outcome every time!I’ve made it twice this week for my pickiest audience!This is a great addition to the recipe box and I’m sure will be making the rounds during the holiday season!I like to top it with strawberries macerated in balsamic vinegar…but my crew says it’s better plain.Definite win either way!”

“This was the most easiest cake to make. My family enjoyed it very much. I will continue to make it again and again. I added a caramel and pecan topping and it was great. Thanks for this recipe, it will be made during the holiday’s as well.”

“Great recipe.A friend of tours used to make this same pound cake and would not reveal the recipe….”Family Secret”.Thank you for posting, now I’m in the know!Am taking this to a new neigh bor tomorow.Imade 2 loaf cakes instead 1 lg cake.Cooked about 70 minutes. Note to self:added a teasoon or so of coconut, rum, butter, vanilla and almonf extract to the batter.”

“A great cake!”

“Best EVER! I put lemon curd and dethawed frozen strawberries on it.. OMG heaven.”

“Made this tonight…I’ve made it a lot of times..turns out flavorful and delicious every time.”

“Simply delicious! From now it is the official Birthday cake in my family! I covered it with “Dulce de Leche”spread and nuts for my DH b-day….yummm”

“What can I say that hasn’t been said already!This was my first attempt at a pound cake, and I will, also, never buy one at the store again!I, also, used 2 loaf pans.I didn’t expect it to rise as much as it did!But it came out of the pans easily, and was absolutely delicious!Thnx for posting, Ann.”

“Fabulous, sweet, dense cake!I wish I had taken Stephanie #3’s advice about getting the eggs to room temperature.I just didn’t want to wait and the cold eggs DID seem to curdle the batter (even added one at a time).However, it didn’t seem to make a difference in the end result that I can tell.Still a nice cake with strawberries…Mmmmm.And the crust?!!!Crispy and delicious! Thanks!”