This cake was a favorite among my kids. Even though they are now adults, whenever they return home, they still ask me to make “the cake.” It is a simple recipe.
| Servings: | 14 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 1 ½ cups butter
- 1 (8 ounce) package cream cheese
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 6 eggs
- 3 cups cake flour
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
- Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts
| Calories | 541 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 218 mg |
| Sugars | 43 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I love this cake!!!!! I topped it with a simple chocolate ganache and some fresh fruit and it will not last two days at my house!
First and last time making this cake, I am a longtime baker, and this cake came out awful, wasn’t done all the way through, it was split halfway through, the only good thing was the flavor, had to throw away
The cake was moist, but it was too sweet. I will try it again using less sugar.
Excellent pound cake. Followed the recipe except I separated the yolks and whites and folded in the whipped egg whites. This kept it from falling.
I used brown sugar instead of white… I also whipped the sugar butter and cream cheese at the end I alternated 2 eggs and 1 cup cake flour folding it all in before mixing… AMAZING
This cake right here is amazing. It’s fluffy I’ve made it several times but never left review. The only thing I did was mix it longer and add a little more flavor vanilla and lemon. Everyone loves it
The flavour is wonderful but the texture looks under cooked but it really isn’t. I don’t know why it came out that way. I want to make it again if someone could advise what to do to improve the look. I followed the recipe exactly and mixed it well with a stand mixer.
This is the same recipe Ive been using for years minus the almond extract. The recipe and cake is perfect.
I have tried this recipe 3 times with the various pans , times, and temperatures suggested by others. Each time the bottom was under baked even though long picks came out clean. Sides and edges were overdone. I am an experienced baker and would love to know how others got this to be picture perfect. A very expensive flop for me.
I cheated! I really followed the recipe exactly except that I didn’t use almond extract and instead double the vanilla extract. But here is my cheat: I melted the butter in a bowl and poured it into a 9 x 13 pan followed by the cream cheese. Mix both together and follow the recipe exactly mixing everything in the 9 x 13 pan. I never dirtied a bowl
Absolutely fabulous, nice and moist. The best pound cake I have ever made
I did make the recipe as written. It came out as expected and tasted fine, Would make it again but maybe with a cherry glaze on it.
I followed the directions completely right down to the cooking time and it was Wonderfully Delicious! Buttery and Moist! Just like my Grandmother’s pound cake from back in the day. I did sprinkle a little confectioners sugar on top, but cut it before I took a picture. Sorry. Thank you so much for sharing your recipe.
Has great taste but tends to dry out and need something to soak it. Maybe Kahlua?
yummy
Super yummy. I added lemon zest/juice because I had them and it added just enough zip. Also took the advice about bread flour and it came out perfect. Suggest buttering the Bundt pan to help in the ease of the cake coming out in one piece. Will definitely make again!
Great recipe no changes!
Turned out great!
This was great. My kids LOVED it. I made one change- instead of almond- I used vanilla, butter, and lemon extract: it was delish. We added strawberries and whipped cream
Just made it for the first time. Lost old recipe for pound cake so tried this one. I actually substituted 1/2c sour cream for 1/2c butter, used cake flour, added 1 tablespoon vanilla extract(many ppl are saying only teaspoon) and 1 teaspoon rum extract. I did two loaf pans and my oven is dead on temp we just replaced something and checked the temp and it took 1h 35min at 325. I was worried but it finally got done. I hate checking every 5 minutes but did not want it too done. Good flavor but will definitely try with lemon too. Crust is nice and my color is perfect. No uneven spots and I used a hand mixer but took my time. Oh I did cut back sugar to 2 1/4 cups which was fine. Could probably use a light glaze drizzled it definitely is not over the top sweet. Great velvety texture too.
Very moist and yummy. Top with some fresh fruit and all done. Rarely have cake flour on hand so take 2 Tblsp. out per 1 cp. AP flour and then sift to add air.