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Looking for the perfect dessert? Look no further! This Old-Fashioned Cream Cheese Pound Cake is ideal for ANY occasion!
This is a sponsored conversation written by me on behalf of Challenge Butter. The opinions and text are all mine.
This Old-Fashioned Cream Cheese Pound Cake is probably one of my most favorite desserts EVER! It makes a statement on the holiday dessert table and it can just as easily finish off a weeknight dinner! It is simple but elegant. A sprinkling of powdered sugar is a simple touch or go all out with fresh whipped cream and fruit (I love berries)! Or drizzle it with a quick and easy glaze. You just can’t go wrong with a classic recipe like this!
This is such a favorite in the Love Bakes Good Cakes house that it is automatically on the menu for Thanksgiving, Christmas, and Easter! I’ve had people tell me that this cake reminds them of their grandmother and her baking – it’s that good!
When it comes to simple and old-fashioned recipes like this – where ingredients can make or break a recipe – I choose products that I know can deliver on quality and taste! Challenge Butter and Challenge Cream Cheese are my choices for recipes where ingredient quality and taste make all of the difference!
Challenge Butter began one hundred years ago. Today, it is the largest butter brand in the West and is available nationwide. Its portfolio of products includes salted and unsalted versions of regular Challenge Butter, whipped, spreadable, and European style. It also offers a line of spreadable kinds of butter including Italian Herb & Garlic, a Spreadable butter with Olive Oil, and a first-of-its-kind a lactose-free butter in addition to six cream cheese items. Challenge has not only been a pioneer in the quality of butter products but is also responsible for many industry firsts including the invention of the first aluminum butter churn, lab sampling of butter, and shipping butter in paper rather than wooden crates.
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Find Challenge online at www.challengedairy.com
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Facebook at www.Facebook.com/ChallengeButter
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Pinterest at www.pinterest.com/challengebutter
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Instagram at www.instagram.com/challengedairyinc
I also want to mention that Challenge Dairy and UNICEF are once again joining forces to fight and raise awareness of the childhood malnutrition crisis – which results in the unnecessary loss of nearly three million young lives a year – with Challenge’s “Pin a Recipe, Feed a Child” campaign. Starting today and running through December 31, 2016, every recipe pinned from Challenge Butter’s “2016 Pin a Recipe, Feed a Child” Pinterest board will result in a meal being donated to UNICEF for a child in need.
With nearly half of all deaths in children under 5 attributable to undernutrition, Challenge and UNICEF hope that in addition to being able to provide for malnourished children, this campaign will build awareness around this incredibly treatable and preventable crisis. Challenge has pledged to provide UNICEF up to 75,000 meals. Giving has never been so easy! With the click of a mouse, a donation can be made. And, in addition to pinning, donations can be made directly to UNICEF here.
Ready to pin? Go to Challenge Butter’s “2016 Pin a Recipe, Feed a Child” Pinterest board and help a child in need!
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- Oreo Chocolate Irish Cream Cheesecake with Irish Cream Whipped Cream
- No-Bake Lemon Cheesecake
- Snickerdoodle Cream Cheese Cookies
- Triple Chocolate Ooey Gooey Butter Cake
Old-Fashioned Cream Cheese Pound Cake
Looking for the perfect dessert? Look no further! This Old-Fashioned Cream Cheese Pound Cake is ideal for ANY occasion!
Ingredients
- 1 pkg. (8 oz.) Challenge Cream Cheese, at room temperature
- 1-1/2 cups Challenge Butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups cake flour
- 2 tsp. vanilla extract
- Powdered sugar, for dusting (optional)
- Fresh whipped cream, for garnish (optional)
- Fresh berries, for garnish (optional)
Instructions
- Preheat oven to 325°F. Grease and flour a bundt pan and set aside.
- With an electric stand mixer, cream butter, and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs one at a time and make sure each one is completely mixed in before adding the next, beating well with each addition. Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
- Pour into prepared pan and bake for 1 hour and 20 minutes. Start checking for doneness at 1 hour by inserting a toothpick near the center of the cake. When it comes out clean, the cake is done.
- Allow cake to cool in pan 10 minutes before turning out onto a cooling rack to cool completely.
- To serve, slice cake and garnish with a sprinkle of powdered sugar, a dollop of freshly whipped cream and fresh berries.
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Nutrition Information:
Yield: 18 Serving Size: 1 sliceAmount Per Serving: Calories: 454Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 118mgSodium: 192mgCarbohydrates: 59gFiber: 1gSugar: 41gProtein: 4g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Don’t forget to pin it!
This cake looks delicious! Is it 3 sticks of butter thats needed? Thank you for great recipes!
Hi Lisa! Yes, it is 3 sticks of butter! I hope you enjoy the cake! 🙂
Delicious cake! I added almond exreact and coconut to the cream….my guests loved it!
Thank you
Delicious! I only bring home crumbs when I take this cake to gatherings!
I am planning to make these in mini-bundt pans and put one in each of my cookie trays for Christmas. Thank you so much for the recipe.
I have made this cake several times! Everyone loves it! Thank you for the recipe 🙂
I do have a quick question….. I have what looks like a muffin pan, but with mini bundt cakes. I wanted to make mini pound cakes as Christmas gifts. Do you think I could use the same recipe for this?
Do you have to use Challege brand cream cheese and butter?
You can use what is available in your market or any kind you like 🙂
Way to sweet for my tasting.
This is AMAZING! It was easy and everyone loved it!!! Will make again and again!!!
Delicious cake. I only had 2 cups of cane sugar, so for the third cup, I used brown sugar. It turned out great. A “happy mistake”.
I’ve made this recipe twice & I love it but both times the bottom is a mess! What size bundt pan do you use? Am I filling it too full?
About how full should your bundt pan be? I want to use a decorative pan and would like all the detail to show. Thanks!
I made this for Thanksgiving and my family loved it! It’s now on my Christmas baking list. ??
What is the texture like is it dense?
THis is an amazing moist flavorful pound cake . No need for any other recipe if you have this one. Love the flakey crisp crust .i could see putting fresh cranberries or blueberries in it.Very easy to make . Thanks for sharing
This is amazing! It’s the best pound cake I have ever made.
It was so moist and good.
This cake is amazing. I have a gas stove and it took 2 hours to cook but worth the wait!
My friends and family all love this cake!! It is a frequent request!
Hi, i made this and baked it for 1:20
But when i cut into it it looked very raw inside and pasty.
Why?
I may have poured flour a bit at a time is that the reason? Thank you
Josie