Cream Cheese Pound Cake
By
Peggy Daniels, Ashboro, North Carolina
A moist dense delicious pound cake
Preparation time
1 hour, 30 minutes
Cooking time
1 hour, 15 minutes
Total time
2 hours, 45 minutes
Yield
12 Servings
Ingredients
1 1⁄2 cups butter (or margarine, softened) 1 package cream cheese (8 ounces, softened) 3 cups sugar 6 eggs 1 1⁄2 teaspoons vanilla 3 cups all-purpose flour (sifted) 1⁄2 teaspoon salt powdered sugar (optional) 1⁄2 cup butter (1 stick, or margarine, softened) 1 package confectioners' sugar (1 box) 1 package cream cheese (8 ounces, softened) 1 teaspoon vanilla extractInstructions
Cake
Preheat oven to 325º. Grease and flour a 10 inch tube pan or 12 cup bundt pan. Beat butter and cream cheese together in mixing bowl until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together, blend into creamed mixture. Spoon batter into prepared pan and bake 1 hour and 15 minutes or until toothpick inserted from edge comes out clean. Cool in pan 5 minutes.
Icing
Cream 1 stick of butter, 1 box of confectioner’s sugar, 1 package of cream cheese and 1 teaspoon of vanilla together. If icing is too thick, add a little milk.
Notes
Can sift powdered sugar over cake instead of icing if desired.
Recipe Type(s)
