Cream Cheese Pound Cake *****

The first time I made this was in May of 2009. I've made it many times since then.

Photo by Roxie B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Cake:

  • 1 1/2

    cups (3 sticks) butter, softened

  • 8

    oz cream cheese, softened

  • 3

    cups sugar(576g)

  • 1

    T vanilla extract

  • 6

    eggs

  • 3

    cups flour(405g)

  • Glaze:

  • 1

    pound 10x sugar

  • 1

    T butter

  • 1

    ts vanilla

  • 1

    can evaporated milk

Directions

1- Preheat oven to 325F 2- Combine the butter, cream cheese, sugar and vanilla in a mixing bowl. Beat at medium high speed for 2 min. or until light and fluffy; scrape the side of the bowl. 3- Add the eggs 1 at a time, beating at medium speed for 10 sec. after each addition and scraping the bowl.Beat for 30 sec. longer. 5- Gently stir in the flour with a rubber spatula. Beat at low speed for 5 sec. Scrape the side of the bowl and beat for 5 to 10 sec. longer or until smooth. 6- Spoon the batter into a lightly buttered 10-inch tube pan and place the pan on the center oven rack. 7- Bake for 1 hour and 10 min. or until golden brown and a wooden pick inserted in the center comes out clean. 8- Cool in the pan on a wire rack for about 10 minutes. Remove from pan and place upright on wire rack for glazing. 8- Mix the glaze using enough milk to make glaze pourable. 9- Pour glaze over warm cake. Using two spatulas, lift cake to cake plate.

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