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Cream Cheese Pound Cake

User Rating 3 Star Rating (4 Reviews)


Cream Cheese Pound Cake

Cream Cheese Pound Cake

Diana Rattray
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Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes


  • 1 cup butter, room temperature
  • 1/2 cup shortening
  • 3 cups granulated sugar
  • 1 package (8 ounces) cream cheese, room temperature
  • 3 cups all-purpose flour, sifted before measuring
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract


In a large mixing bowl, cream butter and shortening with an electric hand-held mixer on medium speed, until light. Gradually beat in the sugar. Beat in cream cheese. Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla and almond extracts. Pour batter into a generously greased and floured 10-inch tube pan. Bake at 325° for about 1 hour and 15 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Flat Cake, Member ItsMzRue2U2

I know I followed this step by step at 1 hour it was done, at 1 +15 minutes it was not done finally at 1-1/2past by I took it out, IT WAS BEAUTIFUL, THEN!! IT FELL, the middle was not done, I was crushed. all while preparing I kept thinking something is missing from this receipe..

5 out of 5 people found this helpful.

See all 4 reviews

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