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Cream Cheese Pound Cake
Tender, sweet cream cheese pound cake is a perfect flavor vehicle for fruit, spices or just a dollop of whipped cream.
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 12 people
Calories 552kcal
Author Rachel Ballard
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 1 8 ounce package cream cheese softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Beat butter, cream cheese and shortening with a mixer until well blended.
Add sugar slowly and beat 4 minutes on high.
Add eggs one at a time, mixing well after each addition.
Combine the flour, baking soda and salt in a medium bowl and then add to the cream cheese/sugar mixture and mix well.
Stir in the vanilla by hand.
Grease and flour a 10-inch bundt or tube pan.
Pour the mix evenly into the pan and bake one hour until a toothpick comes out clean.
Cool 10 minutes on a wire rack before turning out to cool.
Calories: 552kcal