Old Fashioned Cream Cheese Pound Cake
Old Fashioned Pound Cake is an all time favorite in the South. However, this pound cake recipe is made with cream cheese, and butter, resulting in a dense yet velvety cake like you've never tasted before. With a hint of orange or lemon it's simplicity is what makes it so fantastic.
Servings 32
Calories 343kcal
Ingredients
- 2 ¼ cups butter room temp (4 ½ sticks)
- 12 ounces cream cheese room temp
- 4 ½ cups sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon zest
- 9 eggs beaten
- 4 1/2 cups flour
- 1 ½ teaspoon salt
Instructions
- Preheat oven to 325º. Butter and flour two 8 ½ by 4 ½ inch loaf pans.
- In a stand mixer, beat the softened butter and cream cheese until light and fluffy, about 3 minutes. Slowly add the sugar so that it doesn’t fly out of the bowl and beat well until very light and fluffy, about 5 more minutes.
- Mix in the vanilla and lemon zest.
- Add beaten eggs and mix until well incorporated into the batter.
- In a separate bowl, whisk together the flour and salt and slowly add it to the butter and egg mixture, mixing only until incorporated. Pour the batter into the prepared pans and bake for 35-40 minutes until a toothpick comes out clean. A thermometer will read 195º.
- Let cool on a wire rack in the pans for 15 minutes then remove and allow to cool completely before slicing.
Notes
- Makes 2 large loaves of 16 slices each.
- You can sub orange for lemon zest.
- The top will crack once it cools.
- Place a cookie sheet under the pans when baking to catch any overflow.
