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Cream Cheese Pound Cake

A moist dense delicious pound cake


Prep time


Cooking time


Total time




  • 1 1/2 cup butter (or margarine, softened)
  • 1 package cream cheese (8 ounces, softened)
  • 3 cups sugar
  • 6 eggs
  • 1 1/2 teaspoon 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 extract



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.


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.


Can sift powdered sugar over cake instead of icing if desired.