Go Back
+ servings
Print

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 people
Calories 552kcal
Author Rachel Ballard

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 552kcal