Cream Cheese Pound Cake

One of my favorite things to cook from, is my Southern Living cookbook. Pretty much everything I've made out of it has been a hit.


This is one of my favorite desserts from the book.  It's always a crowd pleaser and is just wonderful.  Plus, you can make as-is, or add lemon, or other flavoring to "jazz" it up a bit.  Add a little whipped cream and berries to the finished product, and oh-my-goodness, it is like summer on a plate.


The one pictured, has some lemon juice added to the batter and topped with a lemon glaze. Makes my mouth water, just thinking about it.

Cream Cheese Pound Cake


1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1 tablespoon vanilla

3 cups all-purpose flour
1/8 teaspoon salt

(1/4 cup lemon juice if you want to make a lemon cake)

Preheat oven to 300°F.  Use an electric mixer to mix both butter and cream cheese until creamy.  Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more.  Stir in lemon and vanilla.  Sift flour and salt and add gradually to the mixer, beating until well blended.  Pour batter into a well greased and floured bundt pan or tube cake pan.  Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.  Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.

Lemon Glaze

1 cup sifted confectioners' sugar
3 tablespoons lemon juice
1 tablespoon grated lemon rind

In a small bowl, whisk ingredients together until smooth. Add sugar or lemon juice for desired consistency. Drizzle over cake.