At the request of my dear friend, Eunice, I baked this cream cheese pound cake. I am actually not a huge fan of cream cheese. Sure, I eat some when I have a bagel . . and cheesecake, I know this is crazy talk but I’m actually also not a huge fan. When I get cheesecake, I’ll have a couple bites but then will eat the crust for the most part. Give this home girl chocolate cake any day and you have a friend for life.
I made this cake for my friend because she was so excited to try this recipe. . and to my surprise, I LOVED this cake. Loved it.
Initially, I wanted to add some chocolate to make a chocolate swirl or something and my friend quickly said No! I’m actually glad she did because the cake was wonderful as is. I will dress this pound/bundt cake with berries and powdered sugar again for sure!
“Look no further for the perfect pound cake recipe. This traditional cake is extra-rich because of the cream cheese and always in style.”- Southern Living yo.
Decadent Cream Cheese Pound (Bundt) Cake
**Please forgive some of the photos. I was at my friend’s house and forgot my camera. Some photos were taken with my good ole iPhone.**
Decadent Cream Cheese Pound Cake
Ingredients
- 1 1/2 cups butter or margarine softened
- 1 8-ounce package cream cheese, softened (we used whipped cream cheese and it worked just fine)
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour; sifted
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract yes, tablespoon
Instructions
- Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over mix); gradually add sugar, beating well.
- Add eggs, 1 at a time, beating until combined. (You can crack the eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.)
- Sift 3 cups of flour.
- Combine flour and salt; gradually add to butter mixture (I added a cup at a time), beating at low speed just until blended after each addition.
- Stir in vanilla. Mix.
- Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 300° for 1 hour and 40 minutes or until a wooden toothpick inserted in center comes out clean. (YES, it's 300 degrees for 1 hour and 40 minutes. That is not a typo!)
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Recipe from Southern Living, November 2001.
I love pound cake and yours looks beautiful – super dense and moist, just like a good pound cake should be.
Thank you for the lovely compliment! 🙂
Reblogged this on leagrizel26.
swooooooooon. I have half a packet of cream cheese in fridge & clicked on this, hoping it would be enough! Never mind – off to the shops I go 🙂
Hope you enjoy!! 🙂
Alice, if I have extra large eggs, should I still use 6? Or reduce to 5 eggs?
Hi Kristine! With large and extra large eggs, it shouldn’t matter. Still use 6 eggs. I just googled it to substantiate my answer 🙂 and got this from Better Homes & Gardens: http://www.bhg.com/advice/food/cooking-tips/if-a-recipe-calls-for-extra-large-eggs-and-i-use-an-equal-number-of-medium-size-eggs-will-my-recipe-turn-out/
Let me know how it turns out! 🙂
Also, when I baked this in Dallas, I think we even may have used 6 medium sized eggs.
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