Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Yield: Serves 12 to 14
Cuisine: Great Britain
Ingredients: 3 cups (12 ounces), cake flour; 1 teaspoon, salt; 4 large, eggs plus 2 large yolks, room temperature; 1/4 cup, milk; 2 teaspoons, vanilla extract; 3 cups (21 ounces), sugar; 24 tablespoons (3 sticks), unsalted butter, softened; 6 ounces, cream cheese, softened

78 comments

Appears in Cook's Country April/May 2012, Cook's Country TV

Great Britain

Cakes

Why do some recipes add cream cheese to perfectly good pound cake?

SERVES12 to 14

TIME2 hours, plus 2¼ hours cooling

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WHY THIS RECIPE WORKS

In this cake, cream cheese adds richness and tangy flavor to classic, buttery pound cake. We let the pure flavors of eggs and butter take center stage, adding only a few teaspoons of vanilla and a moderate amount of sugar. For a velvety tex...

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