–My friend, Cindy’s stepdaughter Kelli brought home this cake from a co-worker as a Christmas gift one year – and it was the best pound cake that she had ever had, so she asked the lady that gave it to her for the recipe, and here it is!
Thank you, Cindy for sharing this yummy recipe!
Cream Cheese Poundcake
8 oz. cream cheese (I use the Kraft Philadelphia – not reduced fat or anything)
3 cups sugar
3 sticks butter ( I use Land O Lakes butter – not margarine)
3 cups cake flour (I use Swans Down cake flour)
1 1/2 teaspoon vanilla
Leave the cream cheese, the butter, and the eggs out overnight so that they are room temperature when you mix the cake
Beat the cream cheese, butter, vanilla and sugar until fluffy. (I usually mix it at least 2 or 3 minutes) Beat in the eggs, one at the time – then add the cake flour and mix well.
Bake in a greased/floured (I use Bakers Joy) tube pan at 300 for 1 1/2 hours.
You need a tube pan – the bundt pan doesn’t hold all of the batter – you need the tube pan that is bigger, like an angel food cake size
**When I made the cake at Keesler AFB, I had to use Pillsbury Softasilk Cake Flour – it produced a different texture than the Swans Down. In my opinion, the Swans Down produces a much more dense pound cake, which is way better than the one you had!