Cream Cheese Pound Cake

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Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner’s sugar

This recipe produces a perfect cream cheese pound cake. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. Using 9 simple ingredients, this cream cheese pound cake recipe will be your new favorite. To prevent a ruined cake, follow the baking time and temperature closely.

Cream Cheese Pound Cake Recipe – a true Southern dessert classic that never goes out of style. Passed down from generation to the generation, this pound cake recipe will always be a hit! With a lovely texture unlike my Kentucky Butter Cake , Sock It To Me Cake , Butter Pound Cake and Sour Cream Pound Cake, this is a recipe that stands out from all the rest!

Pound Cakes have been around for a long time. And I think the reason why they never go out of style, is that they’re just a great tasting cake. This Cream Cheese Pound Cake is no exception. It has a lovely golden brown crust that is sweet and so wonderfully crisp on the day it’s made. While the crust does soften with storage, it still maintains its excellent flavor. And I like how it contrasts so beautifully with the buttery yellow interior that’s soft and moist and rich with cream cheese, butter, and eggs. Vanilla is the flavoring in this pound cake, along with a little lemon zest which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake. I really don’t think this cake needs an icing, it just perfect as is with a hot cup of tea or coffee. But for a plated dessert you can serve it with either fresh fruit or a fruit sauce, along with softly whipped cream, a scoop of ice cream or even a sorbet. This is a large cake that will serve at least 14, but it also stores very well and leftovers can be frozen.

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