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Cream Cheese Pound Cake Recipe
|Butter||1 Cup (16 tbs), softened|
|Shortening||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce, softened|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Cake flour||3 Cup (48 tbs), sifted|
|Baking powder||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon extract||1 Teaspoon|
|Strawberry topping||1 Tablespoon (Commercial)|
Serving size: Complete recipe
Calories 6985 Calories from Fat 3090
% Daily Value*
Total Fat 349 g537.5%
Saturated Fat 165.7 g828.3%
Trans Fat 13.5 g
Cholesterol 1634.7 mg
Sodium 2034.3 mg84.8%
Total Carbohydrates 887 g295.8%
Dietary Fiber 46.6 g186.2%
Sugars 511 g
Protein 110 g219.2%
Vitamin A 158.4% Vitamin C 3.4%
Calcium 95.6% Iron 32.6%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt, add to creamed mixture alternately with buttermilk, stirring just until blended.
Stir in flavorings.
Spoon batter into a greased and floured 10-inch tube pan, bake at 325Â° for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
Let cake cool in pan 10 to 15 minutes, remove from pan, and cool completely.
Serve cake with strawberry topping.
Garnish each serving of cake with fresh strawberries, if desired.