Creme Cheese Pound Cake

Serves 48! Only 4 WW+ points (these are very thin slices of cake)

Cream Cheese Pound Cake
Serves 48
Serves 48! Only 4 WW+ points (these are very thin slices of cake)
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Prep Time
1 hr
Cook Time
2 hr 20 min
Total Time
3 hr 20 min
Prep Time
1 hr
Cook Time
2 hr 20 min
Total Time
3 hr 20 min
Ingredients
  1. 3 sticks Butter (at Room Temperature)
  2. 16oz Cream Cheese (2 8 oz packages) (at Room Temperature (I used 1/3 less fat))
  3. 3 cups Sugar
  4. 1/2 teaspoon Vanilla Extract
  5. 3 cups All-Purpose Flour
  6. 1/2 teaspoon Baking Powder
  7. 6 large Eggs (at Room Temperature)
Instructions
  1. Preheat Oven to 325. Spray 10-inch fluted Bundt pan or tube pan with non-stick spray - I used one 10-inch Bundt Pan and 6 cake Mini-Bundt pan.
  2. In a large bowl (stand-up mixer preferable) beat the butter and cream cheese at medium-high speed until creamy. Add the sugar, and beat until fluffy. Beat in the extract.
  3. In a separate medium bowl, combine the flour and baking powder. Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs, beating until just combined. Repeat process twice with the remaining flour mixture and eggs.
  4. Spoon 1/2 the batter into the prepared pan. Bake for 1 hour and 10 minutes. If cake is getting to brown cover with foil the last 10-15 minutes. Let cool in the pan for 10 minutes and remove to a wire rack to continue cooling.
  5. Repeat with the other 1/2 of the batter. Best served with fruit, whip cream or just by itself!!
Notes
  1. By author Adapted from Paula Deen
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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