Cream Cheese Pound Cake
This cream cheese pound cake will fly off the table. It's moist, dense, and can be topped with nearly anything your sweet tooth desires.
- 1.5 cups butter softened
- 3 cups sugar
- 1/2 tsp salt
- 8 oz cream cheese softened
- 6 large eggs
- 2 tsp vanilla (or vanilla extract)
- 3 cups all-purpose flour sifted
- 6 tbsp butter melted
- 3 cups powdered sugar
- 2 tsp vanilla
- 3 Tbsp heavy cream can substitute milk
Preheat oven to 325 F.
Spray a tube pan lightly with cooking spray.
Cream butter, cream cheese, and sugar until light and fluffy.
Slowly add salt and vanilla.
Add, one egg at a time, beating well after each addition.
Stir in flour until well combined. Put mixture into prepared pan.
Bake for 1.5 hours. (You can use the toothpick test to make sure fully cooked.)
Let completely cool on wire rack before removing form pan.
Combine ingredients, beat on medium until smooth.
Warm in microwave 30 seconds to make it a pourable glaze for easy topping.
Calories: 596kcalCarbohydrates: 79gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 146mgSodium: 337mgPotassium: 82mgFiber: 1gSugar: 60gVitamin A: 996IUVitamin C: 1mgCalcium: 37mgIron: 2mg