YIELD: 12 PEOPLE

C r e a m &C h e e s e &Po u n d

Cake

This rich, buttery and sweet Cream

Cheese Pound Cake is everyone's
favorite, as breakfast, afternoon tea or dessert any time
of the day. This pound cake recipe is a keeper, bake it
today!

PREP TIME COOK TIME TOTAL TIME

20 minutes 1 hour 1 hour 20 minutes

INGREDIENTS

3 sticks unsalted butter, room temperature (1 1/2 cups

or 340 g)
8 oz cream cheese, room temperature (1 bar)
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
 3 cups all-purpose flour
2 teaspoons salt
nonstick cooking spray

INSTRUCTIONS

1. Preheat oven to 350 degrees F. With an electric mixer,

beat butter and cream cheese until smooth. Add
sugar; beat until light and flu!y, about 5 minutes. Add
eggs, one at a time, beating well after each addition.
Mix in vanilla. With mixer on low, add flour and salt in
two additions, beating until just combined.
2. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch
loaf pans (1 1/2 quarts each) with cooking spray;
immediately pour in batter (pan will seem full). Tap
pans on work surface to eliminate any large air
bubbles.
3. Bake until golden and a toothpick inserted in the
centers comes out almost clean, 60 to 75 minutes (if
the tops begin to brown too quickly, tent with
aluminum foil).
4. Cool 10 minutes in the pan. Turn out the cakes; cool
completely, with top sides up, on a wire rack.

NOTES

Source: Everyday Food, December 2003

 Nutrition
Information
Serving Size 12 people

Amount Per Serving

Calories 605

Total Fat 31g

Saturated Fat 18g

Cholesterol 163mg

Sodium 483mg

Carbohydrates 74g

Fiber 0g

Sugar 50g

Protein 7g

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