Cream Cheese Pound Cake - Inspired by Family

Featured Writer: Lorraine Hebler

In less than 20 minutes you can have this moist and dense pound cake ready to go into the oven. Perhaps it is the low and long baking time, or the addition of cream cheese that keeps this cake from being dry. I have made it numerous times and have never had a problem. It is full of flavor by itself but if you prefer to dress it up, you can add a glaze and top with berries.

Bring the ingredients to room temperature and be sure to grease and flour your pan well.

Cream the butter and cream cheese until fluffy and then add the sugar.

Add the eggs, 1 at a time then the flour/salt.

Finish with the vanilla and remember to scrape the sides and bottom of the bowl before spooning into prepared pan.

Cream Cheese Pound Cake

Source: Southern Living Magazine December 2006 Issue, pages 138-139

PRINT RECIPE
Makes 12 servings
Ingredients
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Directions
Preheat oven to 300°F.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.

A lovely, slightly crunchy exterior and a delicious golden center

Snowy White Glaze

1 10-oz pkg. powdered sugar
5 Tbs. milk
2 tsp. vanilla

Stir together to make a thick glaze that won’t drip all the way down the sides of the cake. Stir in an additional Tbs. or two of milk if you’d like a thinner glaze.
NOTE: This makes much more frosting than I used on my cake. You could half the recipe, if desired.

Gift Giving Idea:

Instead of using a tube pan, divide the cake batter among seven greased and floured (5 3/4×3 1/4-inch) disposable aluminum foil pans. Bake at 325 degrees for 40-50 minutes or until a wooden pick inserted in center of the cake comes out clean

Lorraine Hebler– Showing love and spending time together is what motivates Lorraine’s enthusiasm in the kitchen. Married 36 years with 4 grown daughters (including twins) and 10 grandchildren has provided lots of experience as well as laughter, closeness and full tummies. Her kitchen staff often include wee ones on the counter helping to stir and pour with older ones by her side reading the recipe.
Equipped with a good recipe and some basic skills, Lorraine believes success in the kitchen is not just easily obtainable but a joy to create. Whether the occasion is casual or grand, intimate or over-flowing, she loves to share fellowship and food with the goal of doing it all “With A Grateful Prayer and a Thankful Heart”. You can find her blogging at With a Grateful Prayer and a Thankful Heart.