Crusty cream cheese pound cake

Crusty cream cheese pound cake



  • butter, softened - 1 c
  • sugar - 3 c
  • eggs - 6 item
  • pkg - 1 oz
  • vanilla extract - 1 Tbsp
  • shortening - 1/2 c
  • sifted cake flour - 3 c

How to make crusty cream cheese pound cake:

Cream butter and shortening; gradually add sugar, beating well at medium speed of electric mixer. Add cream cheese, beating until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 15 minutes or until pick inserted in center comes out almost clean. Cool in pan 10 minutes; remove from pan and let cool. Do not overbake. Underbaking will make it more moist.

Recipe categories: Desserts, Cakes, Low sodium.

Crusty cream cheese pound cake
Average rating: 3.1 of 5, total votes: 7
Cook. Time: PT2H20M
Total Time: PT2H20M

Cause of complaint:

Related ingredients:
sugar, vanilla, pkg, butter or margarine, buttermilk, cold milk, stick melted butter, small cool whip
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