Cream Cheese Pound Cake

This is not the delicious version from the 1995 Southern Living Annual Recipe book. This recipe omits the salt and uses more vanilla. Look for the 1995 SL Cream cheese pound cake recipe and make it exactly as written and you will never be disappointed.

I gave it 4 stars because it still smelled and tasted good. I misread the recipe and doubled the butter. I baked it 2 hours it finally got crunchy and a toothpick came out clean. It rose 2” above the 10” bunt pan. The batter had been very thick. The cake texture was dense and parts were wet. My partner saw the cake and ate some before I got back home. I asked, “Well what did you think?” He said, “Was it supposed to be kind of like pudding in the middle”. LOL. It tastes very very rich but the rawness of parts of the dough with the six eggs is probably not good to eat. Even if the eggs are from our free range chickens.
I will make it again with the correct amount and this time I’ll get more then 2 hrs sleep. It should be amazing.
Our pigs and chickens are going to love it. 🐷🐥 They always like my mistakes.
I do wish you would include the nutrition information for all recipes.

Good recipe. Needs salt. The 1.75 minutes is too short for an angel food cake pan. I also had to increase the temp to 350 in my oven so that it would brown on top.

Great flavor but needs detail on what size pan to use. I used 10” diameter flute pan and perfect. Small Bundt pans are not good as takes too long to bake.

I was disappointed because it was burned. I thought an hour 45 minutes was long but trusted the recipe. Now I have no dessert for tomorrow, it’s too late today to make something else.