Monday, May 3, 2010

Philadelphia Cream Cheese Pound Cake

This recipe comes from Nicole.

Nicole made this pound cake for her daughter Elizabeth's birthday 
celebration after karate one week.
I was only able to get a crumb! 
But let me tell you that crumb was so delicious!

I am definitely trying this recipe soon!


2 sticks unsalted butter, softened
1 8 ounce package of cream cheese, softened slightly
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
confectioners’ sugar for dusting

  • Preheat oven to 325 degrees. 
  • Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.
  • In a mixer fitted with the paddle attachment, cream together butter and cream cheese. 
  • Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.
  • While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
  • Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes.  Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month. 


  1. Lois, I love anything with cream cheese, I must try this one. It looks to delicious to pass up, thanks for sharing. Please keep those recipes coming.

  2. Lois this looks so incredibly moist and buttery. If it tastes half as good as it looks it will be a keeper! I so enjoy a cake that's not too fussy! And who doesn't love a cake with cream cheese.