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Angie’s Southern Kitchen

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Angie’s Cream Cheese Pound Cake

December 9, 2013 by Angie 6 Comments

Angie's Cream Cheese Pound Cake
We all love pound cake here at our house. This is an old recipe and I have seen many versions of this recipe each just a little different in some way. This is a great one, easy, turns out each and every time. One trick I have learned is to heat the oven to 300 and once you put the cake in the oven turn up the temperature to 325. This causes the cake to rise evenly having a perfect shaped cake. Today I did have to cook the cake for 1:25 before it was done. I hope you love this recipe as much as we do. Today we topped the finished cake with fresh berries and whipped cream.

Angie’s Cream Cheese Pound Cake

1 1/2 cups butter
1 8 oz cream cheese
3 cups sugar
1 tablespoon vanilla paste
1/4 teaspoon salt
6 large eggs
3 cups cake flour ~ sift after measuring/I use Swans Down brand

ingredients for pound cake

Preheat oven to 325
Butter and flour a 10 inch bundt pan. The pan I use is somewhat thin.
In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for 6 minutes, until light and fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and vanilla paste.

steps for making pound cake

Pour batter into the prepared pan. Bang the pan gently on the counter about 3 times to help remove any air bubbles. Bake for about 1:15 hour and 15minutes. The cake is done when it a toothpick inserted comes out clean.Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a baking rack. Let cake cool completely before serving.

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Happy Baking!
Angie

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Filed Under: Cake, Dessert, Entertaining, Recipe Index Tagged With: Angie's Southern Cooking, cake, cake flour, Cake recipe, cream cheese, Cream Cheese Pound Cake, Entertaining, old fashion cake, recipe, Southern, Southern Cake, Swans Down Flour Recipe

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  • 6 Replies
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Last reply was March 6, 2014
  1. AvatarMarsha M. SOCAL
    View December 10, 2013

    Is the first ingredient supposed to be butter? The 1 1/2 cups?

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  2. AngieSarrisAngieSarrisreplied:
    View December 10, 2013

    Marsha…..heee heee YEeppp it is thanks! I answered the phone and fur got what the heck I was doin….Thanks!

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  3. AvatarMomma D
    View December 10, 2013

    Are you aware in the recipe you didn’t write (butter) after 1 1/2 cups..I was able to figure it out b/c I know in the directions on how to prepare it usually give the ingredients in the order as they are listed…

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  4. AngieSarrisAngieSarrisreplied:
    View December 10, 2013

    @Momma D ~ No Silly me, Thanks for paying attention!! Just a real mom here behind the curtain and I answered the phone got distracted and missed it. Thanks girls you saved me!! I fixed it thanks!! Hope you love it !! Angie!!

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  5. AvatarJackay Hauldren
    View March 6, 2014

    Angie, I’m not familiar with “vanilla paste” — is it okay to use regular vanilla flavoring (liquid)? This looks delicious and I’ll bet my husband could eat at least half of it!

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  6. AngieSarrisAngieSarrisreplied:
    View March 6, 2014

    Jackay…yes you can use regular vanilla flavoring. I have more info on the paste on 2 other post, the peanut butter pie recipe. Gives info about it and places you can find. Enjoy and happy baking , Angie

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angieHello ~ well let me start by saying I am not a writer. This I know….but, I do love to cook. I love to try new foods, new restaurants and any thing to do with food. Read More...

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