My daughter-in-law asked me to make this easy cream cheese pound cake for Thanksgiving. I never intended for it to land here, but after pulling it from the oven, it was so pretty that I couldn’t resist sharing it on Loaves and Dishes. This is a WONDERFUL holiday dish. OOOOooo’s and AAAHHHhh’s follow you as you lift the lid from the cake plate. Everyone loves easy cream cheese pound cake.
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I have made a few adjustments to the original recipe which my daughter in law found on facebook and I do not know who to credit for the original recipe. The taste of this easy cream cheese pound cake, though, is wonderful, deep and rich.
Not everyone has a chicken or two in their back yard. So, this next request might be a little hard to fulfill. Of course, use what you are able to get, but just know….
PLEASE make this cake with farm fresh eggs. PLEASE – you won’t be disappointed! Farm fresh eggs give a color and a taste that can not be matched . Seriously. Trust me. It is true.
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Everyone at my Thanksgiving table gobbled this cake up (get it? gobbled?? – I crack me up sometimes). Crumbs dangled from the corner of every mouth. My mother in law, (remember, I told you she was coming for a week long stay) even had a huge piece for breakfast the next morning. She said, “Life is short, eat dessert first”, as she took a great big bite. I have always heard that saying in relationship to a full meal. Evidently she means, “eat dessert first thing in the morning”. What do I know. She has certainly been here longer than me and if she says it is so, then it is so. Just Go With It!
I recommend serving this easy cream cheese pound cake with a delicious vanilla ice cream. My grandchildren agree.
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For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word of God and prayer. 1 Timothy 4:4-5.
Let’s Eat Ya’ll.
Make Dinner, Not War!
Easy Cream Cheese Pound Cake
Ingredients
- 1 1/2 cups butter softened
- 1 8 oz package Cream cheese softened
- 3 cups sugar
- 6 large eggs
- 1 1/2 tsp pure vanilla extract
- ½ tsp pure almond extract
- 3 cups all-purpose flour
- 1/8 tsp salt
- For the Glaze-
- 1 cup powdered sugar
- 1/2 tsp pure vanilla
- ¼ tsp pure almond extract
- 1 TBS milk to consistency
Instructions
- Set the butter, cream cheese and eggs out on the counter at least 4 hours before making this recipe so that they can come completely to room temperature.
- Preheat the oven to 300.
- Grease and flour a 10 inch tube pan and set aside.
- Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. (will appear kind of fluffy).
- Add eggs, one at a time, beating just until yellow disappears.
- Add vanilla mixing well.
- Combine flour and salt in a separate bowl and mix well. Gradually add flour/salt mixture to butter mixture, beating at low speed just until blended.
- Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean. Recheck every 5 minutes until done. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
- For the glaze
- Mix ingredients together in a small bowl until desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.
Notes
Nutrition
And now for a post blog dessert – this poem about CHEESE as found at the Impresario . Someone wrote a poem about CHEESE! lol.
Dear Lady, I beg you
To cook as you please,
But don’t overlook the
Importance of cheese!
As a casserole topping
All bubbly and brown,
It will make your fine cooking
The talk of the town.
As a spread for a sandwich
Or a puffy soufflé
It will help you to cope
On your busiest day.
Its tang and its flavor
Will tempt and will tease;
‘Most all of your dishes
Can be sharpened with cheese!
Moxie
Friday 2nd of February 2018
Thanks!
Thao @ In Good Flavor
Thursday 11th of December 2014
This pound cake looks great! I too have no problem eating it for breakfast!