Cream Cheese Pound Cake III

 

This is the third recipe in my Cream Cheese Pound Cake series. I've tried to make this series as easy as possible, so you'll only need three ingredients for these recipes: cream cheese, eggs and butter. These cakes are great because they're moist and delicious with minimal effort! This time around we're going to be making a traditional pound cake that pairs well with fruit or ice cream. The basic ingredients can be substituted for other flavors like lemon, chocolate or raspberry if desired. Let's get started!

prep:30 mins

cook:1 hr

total:1 hr 30 mins

Servings:14

Yield:1 - 10 inch tube pan 

 

 

Ingredients: 

1 (8 ounce) package cream cheese 

1 ½ cups butter 

3 cups white sugar 

6 eggs 

3 cups all-purpose flour 

1 teaspoon vanilla extract 

 

Directions: 

1-Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

2-In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

3-Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

4-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.

 

Nutrition Info: 

Per Serving:

525 calories; protein 6.9g; carbohydrates 63.9g; fat 27.7g; cholesterol 149.6mg; sodium 218mg.