If you find wild chanterelles when foraging, use them in this delicious French dish for cream of mushroom soup as they can be somewhat expensive. Serve with breadsticks or croutons.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 14 |
| Yield: | 1 (10-inch) cake |
Ingredients
- 1 ½ cups butter
- 1 (8 ounce) package cream cheese
- 3 cups white sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add sugar and beat until fluffy.
- Add eggs, two at a time, beating well with each addition. Add flour all at once and mix in. Mix in vanilla. Pour batter into the prepared cake pan.
- Bake in the preheated oven for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into the center of the cake should come out clean. Remove and cool before serving.
Nutrition Facts
| Calories | 525 kcal |
| Carbohydrate | 64 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 have been making this recipe for about three years now. Everyone loves it especially my daughter and her co-workers. Very easy recipe. Love it!
Made according to directions. Cannot wait to taste it. Made a lem9n glaze to compliment the creamcheese.
My first time to try it and my friends love it It’s very good
Very good recipe!
The recipe is for A LOT of bread. I also added a teaspoon of baking powder, two tablespoons of milk, and a pinch of salt. Tastes amazing.
Followed recipe and it turned out great. Only lasted 2 days, it was just that good.
I loved the others reviews but like some I had to bake an extra 30 minutes. smells delicious but I can’t get it out of the pan…. frustrating because I was going to take this to a get together
Looking forward to a great cake! Sadly…weighs a ton and not good! Rechecked ingredients but did not omit anything.
Since it’s my first time baking this cake, I followed the recipe. After 1 hr 20 mins the cake was still raw inside, I returned it to the oven 3 or 4 times and set the timer for 5 mins more each time. After slicing into it tomorrow I’ll then know if it was worth the effort.
Ok.. for starters I am an experience baker who has made many cakes , especially pound cake varieties for fifty plus years. I am not at all happy with the turn out of this cake and will tell you why. Having never made a cream cheese pound ( only those made with sour cream) I thought since eggs came down in price I would give this a try. The science behind pound cakes are pretty much same … room temp ingredients and cream your butter , shortening with sugar well as to incorporate air into the batter. My pre-baked cake looked just like the video and the batter was silky smooth. I only added a 1/4 tsp of lemon extract along with the other flavorings. I did use All purpose flour and saw no reason to use cake flour. The cake was baked at 325 degrees for one hour and 20 minutes. It rose beautifully and smelled great! As it cooled in the pan, it did shrink but not so much . After 30 minutes of cooling I pop it out. No sticking at all. I’m dying to taste it and when cutting it, I see a streak of what appears to be butter fat … it has a gluey texture. Years ago I made a PC with heavy cream and it had a streak of fat running through it. Cake tasted fine but with all the expensive ingredients in the cake, it serves no purpose to make this again. Let me just say that whenever I make a PC with butter and sour cream, the texture is spot on , beautiful crumb and lovely taste. Would adding baking powder remedy this ? I don’t know. It was a lot of work and money for a less than stellar cake. I will stick to my sour cream recipe addition rather than cream cheese. It’s just too heavy and greasy.
Made cake as instructed but did add a cup of blueberries. It was amazing! Had 3 people ask for recipe. Definitely a keeper!!
Made exactly as the recipe instructed, baked for 1 hour 10 minutes. Yum!
Super delicious and pretty pound cake. I always share my baking items with my neighbors so I baked this recipe in 2 glass loaf pans instead of the fluted pan. I added 1 more tsp. of vanilla to the recipe and instead of flouring the pans, I greased and sugared them. Recipe took about 1 hr. 30 minutes to finish baking and came out beautifully! I will us this recipe again and again!
Came out perfect!!!! love this!!!!!
This is my go to recipe for cream cheese pound cake! Perfection every time. I have been baking since I was 9. It never fails and I have shared with friends and family.
Love it my favorite Excellent ‼️
Pound cake has a delicious taste but very dense for such a cake . Also, cut back a bit with the amount of sugar required in the recipe. Stayed with the baking time noted and it came out fine.
I followed the recipe exactly. Cake was done exactly on time. I thoroughly whipped the cheese and butter for a good 5-7 minutes then added eggs 2 at a time and continued to whip til all was thoroughly incorporated. Read all the comments about baking time variables, but mine was done at 1 hr 20 min in the dot. I did cut sugar to 2 cups. Glad I didn’t opt for more as it will be perfect with macerated strawberries – another cup of sugar would be off the scale of sweetness acceptability for us. Good recipe.
The cake turned out well but I will cut back on the sugar next time. It’s a little too sweet. I used cake flour instead of regular flour and added 1 teaspoon of baking powder as none was called for in recipe. I think I prefer my old buttermilk pound cake recipe.
I thought it was very easy to prepare and make. The only changes I made were that I baked for an hour and a half, due to my oven and made powder sugar drizzle with lemon extract instead of vanilla. I do recommend that the cake pan be well greased and floured so that it comes out easily. Enjoy!
Like nothing I’ve ever tasted in the worst possible way. Definitely will not be trying this mess again