Cream Cheese Pound Cake I

This is a rich and creamy pound cake that’s perfect for any occasion. The cream cheese adds a delicious tanginess, while the pound cake itself is nice and moist. This cake is best served with a dollop of whipped cream or ice cream on top.


  • 1 1/2 cups butter
  • 1 (8 ounce) package cream cheese
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 6 eggs, beaten
  • 3 cups cake flour


1. Preheat your oven to 325 degrees Fahrenheit before beginning to make the cake.

2. Next, cream together the butter, cream cheese, and sugar until light in color.

3. Stir in vanilla and almond extract next.

4. Add eggs to the mixture and beat well after each addition.

5. Finally, add the cake flour to the mixture alternately with the eggs (i.e., add a little bit of flour, then an egg, then more flour, etc.), beginning and ending with flour additions so that there is an even distribution of ingredients throughout batter pour into the prepared pan when finished Fold all ingredients together until mixed well smooth consistency should result).

Nutrition Facts

  • Calories: 340
  • Fat: 17 g
  • Saturated fat: 8 g
  • Cholesterol: 85 mg
  • Sodium: 280 mg
  • Potassium: 90 mg
  • Carbohydrates: 39 g
  • Fiber: 0.5 g
  • Sugar :24g
Cream Cheese Pound Cake I

What is the difference between cream cake and pound cake?

There are two main types of cakes – butter cakes and pound cakes. Butter cakes have a lighter texture and greater volume than pound cakes. Poundcakes tend to be denser, as they get their name from containing one pound each of butter, sugar, eggs and flour. So what’s the difference between these two types of cake?

Butter cakes rely on creamed butter for leavening, while poundcakes use chemical leaveners such as baking powder or soda. This results in a lighter, fluffier texture for butter cake. The higher fat content in poundcake also leads to a richer flavor. If you’re looking for a classic cake recipe, chances are it’s either a butter cake or a poundcake.

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What type of cake is pound cake?

Pound cake is a type of cake that is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing. Pound cake gets its name from the fact that it is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The earliest known recipe for pound Cake was published in England in 1796. The term “pound cake” first appeared in print in the United States in 1826. Pound cakes are generally dense and heavy cakes. They can be either sweet or savory, although most pound cakes are on the sweeter side. Sweet pound cakes often have fruit or nuts added to them; popular flavors include lemon, almond, and chocolate.

Why does my cream cheese pound cake fall?

If you’ve ever had a cream cheese pound cake collapse in the middle, you know how frustrating it can be. There are a few different reasons why this can happen, and understanding them can help you avoid the problem in the future.

One of the most common reasons for collapsing cakes is moisture. If there’s too much moisture in the cake batter, it will make the cake dense and heavy, causing it to sink in the middle as it bakes. To prevent this, be sure to use full-fat cream cheese that’s at room temperature, and make sure all other ingredients (including eggs) are at room temperature before beginning to bake. Room-temperature ingredients mix together more easily and produce a lighter batter.

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Another reason your pound cake may be falling is due to temperature issues. If your oven isn’t hot enough, or if you open the door too frequently while baking, your cake may not have time to set properly before sinking in the middle. Make sure your oven is preheated fully before adding your cake pan, and resist opening the door until it’s time to check on doneness.

Not baking long enough is another common mistake that can cause pound cakes – or any cakes – to fall apart. Be patient and bake your cake until a toothpick inserted into the center comes out clean; if it comes out with wet batter still clinging to it, put the cake back in for a few minutes longer. Finally, ingredient mistakes can also lead to fallen pound cakes. Be precise when measuring both dry and wet ingredients; too much or too little of anything can throw off the balance ofthe recipe and result in an unsuccessful outcome.

What is the secret to a good pound cake?

A good pound cake should be light, with a finely textured, moist, and even crumb. This can be achieved by using the proper ingredients and following a few simple tips.

Flour is the main component of any cake, and it’s important to use the right type of flour for pound cake. All-purpose flour will work fine, but if you want a lighter, more delicate cake, you can use Cake flour or even White Lily flour. Be sure to measure your flour properly – too much or too little can make your cake dense and heavy.

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The next secret to a good pound cake is in the eggs. Eggs provide structure and stability to cakes, as well as add richness and flavor. When making pound cake (or any other type of cake), be sure to use room temperature eggs so they mix evenly into the batter. And don’t forget to add a bit of salt – this will help balance out the sweetness of the sugar and enhance the flavors of your other ingredients.

Last but not least, all cakes need fat – without it, they would be dry and crumbly. For pound cake specifically, butter is key.

What’s the difference between pound cake and regular cake?

Pound cake gets its name from the fact that it is traditionally made with a pound each of flour, butter, sugar, and eggs. This results in a very dense cake that doesn’t rise as much as other types of cake. Pound cakes are usually flavored with vanilla or almond extract and served plain or with a basic glaze. They are typically baked in a loaf pan or Bundt pan.

Regular cake, on the other hand, can be made with any number of different ingredients and flavors. The most common type of regular cake is the American-style butter cake, which is made with butter, sugar, eggs, and flour. These cakes are lighter and fluffier than pound cakes due to the addition of baking powder or soda to help them rise. Regular cakes can be frosted or filled with all sorts of different fillings and toppings.

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