Cream Cheese Pound Cake

submitted by: Smartz

This recipe comes from “Rosie’s ALL-BUTTER, FRESH CREAM, SUGAR-PACKED (no holds barred) BAKING BOOK” by Judy Rosenberg.

I have made no changes to the recipe. It is important that you make no substitutions to any of the ingredients, I.E. margarine or salted butter for unsalted butter, all purpose flour for cake flour. I know, this makes the cake high fat, high calorie, but remember the title of the book it came from. This is one of my family and friends favorite cakes. It doesn’t look fancy, but it tastes divine.



 3 cups cake flour

1 ˝ cups unsalted butter, at room temperature (3 sticks)

1 package  cream cheese, at room temperature or warmed (8 ounces) lightly in microwave

3 cups sugar

1 tbsp vanilla extract (real stuff, best you can find)

6 large eggs at room temperature

1. Preheat the oven to 325F. Lightly grease a 10-inch tube pan with butter or vegetable oil (I just use the butter wrappers)

2. Sift the cake flour into a small bowl and set aside.

3. Cream the butter, cream cheese, sugar and vanilla in a medium-size bowl with the mixer on medium-high speed until light and fluffy, about 2 minutes, stopping once to scrape the bowl with a rubber spatula.

4. Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the bowl each time. When all the eggs have been added, mix 30 seconds more.

5. Stir the flour gently into the batter with a rubber spatula. Then mix on low speed for 5 seconds, scrape the bowl, then blend until the batter is smooth and even, about 5 to 10 seconds.

6. Pour the batter into the prepared pan. Bake the cake on the center oven rack until the golden and firm to the touch, and a tester comes out dry, about 1 hour. The cake will have cracks in the top, but remember, this becomes the bottom of the cake once you turn it out of the pan. (hint: best cake testers I have found are those short bamboo skewers that are about $1 for 100),  

7. Allow the cake to cool completely in the pan before unmolding and serving. (I either keep it plain or sprinkle some powdered sugar over the top) It doesn’t need any icing, glaze, etc.