My Favorite Cream-Cheese Pound Cake

Preparation info

  • Makes Two

    8½-by-4½ inch

    Loaves
    • Difficulty

      Easy

Appears in

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

  • About

Most pound cake recipes are full of butter and often include heavy cream, sour cream, or buttermilk for added flavor and richness. But I prefer this recipe, which includes cream cheese in the batter. This cake is tender and moist, with a delicious flavor and a firm texture—perfect on its own, or to make delectable croutons for chocolate soup; cut into batons for dipping into fondue; or layered with custard and cream in a delicious trifle. Take the cream cheese and butter out of the refriger

Ingredients

Method