Cream Cheese Pound Cake
Serve this classic cream cheese pound cake any way you like—glaze or ice it or serve it plain or topped with fruit or berries.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 18 servings 1x
- Category: Cakes
- Cuisine: American
Ingredients
Scale
- 16 ounces butter (softened)
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 8 ounces cream cheese (softened)
- 3 cups all-purpose flour (13 1/2 ounces)
- 6 large eggs
- 1 tablespoon pure vanilla extract
- Optional: Powdered sugar or icing
Instructions
- Preheat the oven to 325 F.
- Grease and flour a Bundt cake pan or 10-inch tube pan.
- In a mixing bowl with an electric mixer, beat the butter and shortening until creamy. Add the sugar and continue beating until light and fluffy. Beat in the cream cheese.
- In a small bowl, whisk the eggs.
- Add flour to the butter and sugar mixture, alternating with the eggs, beginning and ending with flour. Stir the vanilla into the batter.
- Bake for about 1 hour and 15 minutes until a toothpick or wooden skewer comes out clean when inserted into the center.
- Let the cake cool in the pan for 10 minutes, then carefully remove it to a rack to cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 502
Find it online: https://classic-recipes.com/cream-cheese-pound-cake/