\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/noscript><\/div>\n<\/p>\nThis\u00a0Cream Cheese Pound Cake is a tender, moist, and flavorful dessert that\u2019s a new spin on traditional pound cake. Plus, it\u2019s super simple to make! Top it off with whipped cream and fresh berries or enjoy plain!\u00a0<\/p>\nThe simple addition of cream cheese gives this pound cake a soft, tender crumb that absolutely melts in your mouth. Make sure to save this recipe along with some other cake favorites like Tres Leches Cake<\/a>, Marble Bundt Cake<\/a>, and Strawberry Pound Cake<\/a>!<\/p>\n<\/noscript><\/figure>\nCream Cheese Pound Cake Recipe<\/h2>\nPound cake<\/a> is one of my favorite desserts. The moist, dense texture is so good, I always find myself going back for another slice. I have quite a few pound cake recipes on the blog now, but I think this one takes the cake (no pun intended!)<\/p>\nBecause let\u2019s be honest, you really can\u2019t go wrong with adding cream cheese to dessert. It adds a little bit of tang to this recipe and also makes it so incredibly soft and moist. You won\u2019t be able to stop eating it.<\/p>\nIngredient List<\/h2>\nJust pantry staples here! That\u2019s what makes cream cheese pound cake so great! Simple and delicious, everything that dessert should be.<\/p>\n\nUnsalted Butter<\/strong>: Adds richness and moisture to the cake. Use softened butter so it mixes together smoothly with the other ingredients.<\/li>\nCream Cheese<\/a>:<\/strong> This recipe\u2019s star ingredient! It adds a little tang and gives the cake a tender crumb. Again, softened cream cheese is best so it mixes smoothly with the other ingredients.<\/li>\nGranulated Sugar:<\/strong> To sweeten things up.<\/li>\nLarge Eggs<\/strong>: Act as your binding agent to hold everything together.<\/li>\nEgg Yolks:<\/strong> For some extra richness. These help achieve that classic pound cake texture.<\/li>\nVanilla Extract<\/strong>: For warmth and extra flavor.<\/li>\nSalt<\/strong>: Boosts all of the flavors.<\/li>\nAll-Purpose Flour<\/strong>: Gives the cream cheese pound cake its structure. You can also use cake flour but it will change the crumb slightly.<\/li>\n<\/ul>\n\nHow Many Eggs to Use<\/h2>\nYou will need a total of 9 eggs but you will only use 6 whole eggs (whites and yolks)\u00a0plus<\/strong>\u00a03 egg yolks. You will discard 3 of the egg whites, or save them for another recipe.\u00a0<\/p>\n<\/div>\n<\/noscript><\/figure>\nHow to Make Cream Cheese Pound Cake<\/h2>\nIf you can make boxed cake mix, you can make this cream cheese pound cake! It\u2019s so simple- the hardest part is waiting for it to come out of the oven.<\/p>\n\nPreheat Oven, Prepare Pan:<\/strong> Preheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/li>\nCream Cheese Mixture: <\/strong>Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/li>\nAdd Wet Ingredients: <\/strong>Add the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/li>\nAdd Dry Ingredients: <\/strong>Add the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/li>\nTransfer to Pan: <\/strong>Pour batter into the prepared pan.<\/li>\nBake and Enjoy: <\/strong>Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it.<\/li>\n<\/ol>\n\n<\/noscript>Beat the cream cheese and butter until fluffy<\/figcaption><\/figure>\n<\/noscript>Mix in the sugar until fluffy, then add the eggs, egg yolks, and vanilla<\/figcaption><\/figure>\n<\/noscript>Add the flour and salt and mix to combine<\/figcaption><\/figure>\n<\/noscript>Pour the batter into the prepared pan and bake<\/figcaption><\/figure>\n<\/figure>\n<\/p>\n\n\nTips for Making Cream Cheese Pound Cake<\/h3>\nI want to set you up for success when making this cream cheese pound cake! Here are some tips below for you to follow. <\/p>\n\nRoom Temperature Ingredients:<\/strong> Start with room-temperature ingredients. Leave the cream cheese, butter, and eggs on the counter for 1-2 hours before beginning the recipe. Having room-temperature ingredients will allow them to blend more easily, avoiding having chunks of butter or cream cheese that refuse to break down and combine with the other items. <\/li>\nPrep the Bundt Pan:<\/strong> Prepare the bundt pan adequately! I found using a baking spray with four in it, like Baker\u2019s joy, to be the easiest. But you can spray the inside of the pan with regular pan spray, add 1\/4 cup of flour, and tap the pan as you turn it to ensure the flour sticks to every crevasse in the pan. Tap any excess flour out of the pan before adding the batter. <\/li>\nBaking: <\/strong>Don\u2019t under-bake or over-bake! This cream cheese pound cake is thick and moist, so making sure it\u2019s fully baked but not over-ba<\/i>ked<\/em> is a little tricky. I found that by the time 70 minutes of baking was done, some thick batter was still coming out in a toothpick but the cake was definitely looking baked. I took a chance and removed the cake from the oven, inverted it onto a cooling rack, and let it cool completely before slicing it. The inside was perfect and not underbaked! The key here is the consistency of the batter on the toothpick. It should be thick and clumpy, not thinner or runny at all. It should look very similar to the inside of a cake pop. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAs long as it\u2019s in an airtight container, your cream cheese pound cake will last for 3-4 days at room temperature, or 1 week in the fridge.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\nCan I Freeze Cream Cheese Pound Cake?<\/h2>\nYes! Cream cheese pound cake actually freezes very well. Let the cake cool completely after it\u2019s finished baking then wrap very well in plastic wrap. I also recommend then wrapping the cake in foil, just to be sure it\u2019s well covered. You may also slice the cake and individually freeze the slices (they\u2019ll thaw much quicker this way) but it\u2019s very important that you make sure that the cream cheese pound cake is carefully and completely wrapped up. It will stay good for 2-3 months!<\/p>\n<\/div>\n<\/noscript><\/figure>\n\n\nMore Tried & True Pound Cake Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/span><\/p>\n<\/li>\n\nUse a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n
This\u00a0Cream Cheese Pound Cake is a tender, moist, and flavorful dessert that\u2019s a new spin on traditional pound cake. Plus, it\u2019s super simple to make! Top it off with whipped cream and fresh berries or enjoy plain!\u00a0<\/p>\n
The simple addition of cream cheese gives this pound cake a soft, tender crumb that absolutely melts in your mouth. Make sure to save this recipe along with some other cake favorites like Tres Leches Cake<\/a>, Marble Bundt Cake<\/a>, and Strawberry Pound Cake<\/a>!<\/p>\n<\/noscript><\/figure>\nCream Cheese Pound Cake Recipe<\/h2>\nPound cake<\/a> is one of my favorite desserts. The moist, dense texture is so good, I always find myself going back for another slice. I have quite a few pound cake recipes on the blog now, but I think this one takes the cake (no pun intended!)<\/p>\nBecause let\u2019s be honest, you really can\u2019t go wrong with adding cream cheese to dessert. It adds a little bit of tang to this recipe and also makes it so incredibly soft and moist. You won\u2019t be able to stop eating it.<\/p>\nIngredient List<\/h2>\nJust pantry staples here! That\u2019s what makes cream cheese pound cake so great! Simple and delicious, everything that dessert should be.<\/p>\n\nUnsalted Butter<\/strong>: Adds richness and moisture to the cake. Use softened butter so it mixes together smoothly with the other ingredients.<\/li>\nCream Cheese<\/a>:<\/strong> This recipe\u2019s star ingredient! It adds a little tang and gives the cake a tender crumb. Again, softened cream cheese is best so it mixes smoothly with the other ingredients.<\/li>\nGranulated Sugar:<\/strong> To sweeten things up.<\/li>\nLarge Eggs<\/strong>: Act as your binding agent to hold everything together.<\/li>\nEgg Yolks:<\/strong> For some extra richness. These help achieve that classic pound cake texture.<\/li>\nVanilla Extract<\/strong>: For warmth and extra flavor.<\/li>\nSalt<\/strong>: Boosts all of the flavors.<\/li>\nAll-Purpose Flour<\/strong>: Gives the cream cheese pound cake its structure. You can also use cake flour but it will change the crumb slightly.<\/li>\n<\/ul>\n\nHow Many Eggs to Use<\/h2>\nYou will need a total of 9 eggs but you will only use 6 whole eggs (whites and yolks)\u00a0plus<\/strong>\u00a03 egg yolks. You will discard 3 of the egg whites, or save them for another recipe.\u00a0<\/p>\n<\/div>\n<\/noscript><\/figure>\nHow to Make Cream Cheese Pound Cake<\/h2>\nIf you can make boxed cake mix, you can make this cream cheese pound cake! It\u2019s so simple- the hardest part is waiting for it to come out of the oven.<\/p>\n\nPreheat Oven, Prepare Pan:<\/strong> Preheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/li>\nCream Cheese Mixture: <\/strong>Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/li>\nAdd Wet Ingredients: <\/strong>Add the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/li>\nAdd Dry Ingredients: <\/strong>Add the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/li>\nTransfer to Pan: <\/strong>Pour batter into the prepared pan.<\/li>\nBake and Enjoy: <\/strong>Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it.<\/li>\n<\/ol>\n\n<\/noscript>Beat the cream cheese and butter until fluffy<\/figcaption><\/figure>\n<\/noscript>Mix in the sugar until fluffy, then add the eggs, egg yolks, and vanilla<\/figcaption><\/figure>\n<\/noscript>Add the flour and salt and mix to combine<\/figcaption><\/figure>\n<\/noscript>Pour the batter into the prepared pan and bake<\/figcaption><\/figure>\n<\/figure>\n<\/p>\n\n\nTips for Making Cream Cheese Pound Cake<\/h3>\nI want to set you up for success when making this cream cheese pound cake! Here are some tips below for you to follow. <\/p>\n\nRoom Temperature Ingredients:<\/strong> Start with room-temperature ingredients. Leave the cream cheese, butter, and eggs on the counter for 1-2 hours before beginning the recipe. Having room-temperature ingredients will allow them to blend more easily, avoiding having chunks of butter or cream cheese that refuse to break down and combine with the other items. <\/li>\nPrep the Bundt Pan:<\/strong> Prepare the bundt pan adequately! I found using a baking spray with four in it, like Baker\u2019s joy, to be the easiest. But you can spray the inside of the pan with regular pan spray, add 1\/4 cup of flour, and tap the pan as you turn it to ensure the flour sticks to every crevasse in the pan. Tap any excess flour out of the pan before adding the batter. <\/li>\nBaking: <\/strong>Don\u2019t under-bake or over-bake! This cream cheese pound cake is thick and moist, so making sure it\u2019s fully baked but not over-ba<\/i>ked<\/em> is a little tricky. I found that by the time 70 minutes of baking was done, some thick batter was still coming out in a toothpick but the cake was definitely looking baked. I took a chance and removed the cake from the oven, inverted it onto a cooling rack, and let it cool completely before slicing it. The inside was perfect and not underbaked! The key here is the consistency of the batter on the toothpick. It should be thick and clumpy, not thinner or runny at all. It should look very similar to the inside of a cake pop. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAs long as it\u2019s in an airtight container, your cream cheese pound cake will last for 3-4 days at room temperature, or 1 week in the fridge.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\nCan I Freeze Cream Cheese Pound Cake?<\/h2>\nYes! Cream cheese pound cake actually freezes very well. Let the cake cool completely after it\u2019s finished baking then wrap very well in plastic wrap. I also recommend then wrapping the cake in foil, just to be sure it\u2019s well covered. You may also slice the cake and individually freeze the slices (they\u2019ll thaw much quicker this way) but it\u2019s very important that you make sure that the cream cheese pound cake is carefully and completely wrapped up. It will stay good for 2-3 months!<\/p>\n<\/div>\n<\/noscript><\/figure>\n\n\nMore Tried & True Pound Cake Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/span><\/p>\n<\/li>\n\nUse a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Pound cake<\/a> is one of my favorite desserts. The moist, dense texture is so good, I always find myself going back for another slice. I have quite a few pound cake recipes on the blog now, but I think this one takes the cake (no pun intended!)<\/p>\nBecause let\u2019s be honest, you really can\u2019t go wrong with adding cream cheese to dessert. It adds a little bit of tang to this recipe and also makes it so incredibly soft and moist. You won\u2019t be able to stop eating it.<\/p>\nIngredient List<\/h2>\nJust pantry staples here! That\u2019s what makes cream cheese pound cake so great! Simple and delicious, everything that dessert should be.<\/p>\n\nUnsalted Butter<\/strong>: Adds richness and moisture to the cake. Use softened butter so it mixes together smoothly with the other ingredients.<\/li>\nCream Cheese<\/a>:<\/strong> This recipe\u2019s star ingredient! It adds a little tang and gives the cake a tender crumb. Again, softened cream cheese is best so it mixes smoothly with the other ingredients.<\/li>\nGranulated Sugar:<\/strong> To sweeten things up.<\/li>\nLarge Eggs<\/strong>: Act as your binding agent to hold everything together.<\/li>\nEgg Yolks:<\/strong> For some extra richness. These help achieve that classic pound cake texture.<\/li>\nVanilla Extract<\/strong>: For warmth and extra flavor.<\/li>\nSalt<\/strong>: Boosts all of the flavors.<\/li>\nAll-Purpose Flour<\/strong>: Gives the cream cheese pound cake its structure. You can also use cake flour but it will change the crumb slightly.<\/li>\n<\/ul>\n\nHow Many Eggs to Use<\/h2>\nYou will need a total of 9 eggs but you will only use 6 whole eggs (whites and yolks)\u00a0plus<\/strong>\u00a03 egg yolks. You will discard 3 of the egg whites, or save them for another recipe.\u00a0<\/p>\n<\/div>\n<\/noscript><\/figure>\nHow to Make Cream Cheese Pound Cake<\/h2>\nIf you can make boxed cake mix, you can make this cream cheese pound cake! It\u2019s so simple- the hardest part is waiting for it to come out of the oven.<\/p>\n\nPreheat Oven, Prepare Pan:<\/strong> Preheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/li>\nCream Cheese Mixture: <\/strong>Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/li>\nAdd Wet Ingredients: <\/strong>Add the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/li>\nAdd Dry Ingredients: <\/strong>Add the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/li>\nTransfer to Pan: <\/strong>Pour batter into the prepared pan.<\/li>\nBake and Enjoy: <\/strong>Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it.<\/li>\n<\/ol>\n\n<\/noscript>Beat the cream cheese and butter until fluffy<\/figcaption><\/figure>\n<\/noscript>Mix in the sugar until fluffy, then add the eggs, egg yolks, and vanilla<\/figcaption><\/figure>\n<\/noscript>Add the flour and salt and mix to combine<\/figcaption><\/figure>\n<\/noscript>Pour the batter into the prepared pan and bake<\/figcaption><\/figure>\n<\/figure>\n<\/p>\n\n\nTips for Making Cream Cheese Pound Cake<\/h3>\nI want to set you up for success when making this cream cheese pound cake! Here are some tips below for you to follow. <\/p>\n\nRoom Temperature Ingredients:<\/strong> Start with room-temperature ingredients. Leave the cream cheese, butter, and eggs on the counter for 1-2 hours before beginning the recipe. Having room-temperature ingredients will allow them to blend more easily, avoiding having chunks of butter or cream cheese that refuse to break down and combine with the other items. <\/li>\nPrep the Bundt Pan:<\/strong> Prepare the bundt pan adequately! I found using a baking spray with four in it, like Baker\u2019s joy, to be the easiest. But you can spray the inside of the pan with regular pan spray, add 1\/4 cup of flour, and tap the pan as you turn it to ensure the flour sticks to every crevasse in the pan. Tap any excess flour out of the pan before adding the batter. <\/li>\nBaking: <\/strong>Don\u2019t under-bake or over-bake! This cream cheese pound cake is thick and moist, so making sure it\u2019s fully baked but not over-ba<\/i>ked<\/em> is a little tricky. I found that by the time 70 minutes of baking was done, some thick batter was still coming out in a toothpick but the cake was definitely looking baked. I took a chance and removed the cake from the oven, inverted it onto a cooling rack, and let it cool completely before slicing it. The inside was perfect and not underbaked! The key here is the consistency of the batter on the toothpick. It should be thick and clumpy, not thinner or runny at all. It should look very similar to the inside of a cake pop. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAs long as it\u2019s in an airtight container, your cream cheese pound cake will last for 3-4 days at room temperature, or 1 week in the fridge.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\nCan I Freeze Cream Cheese Pound Cake?<\/h2>\nYes! Cream cheese pound cake actually freezes very well. Let the cake cool completely after it\u2019s finished baking then wrap very well in plastic wrap. I also recommend then wrapping the cake in foil, just to be sure it\u2019s well covered. You may also slice the cake and individually freeze the slices (they\u2019ll thaw much quicker this way) but it\u2019s very important that you make sure that the cream cheese pound cake is carefully and completely wrapped up. It will stay good for 2-3 months!<\/p>\n<\/div>\n<\/noscript><\/figure>\n\n\nMore Tried & True Pound Cake Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/span><\/p>\n<\/li>\n\nUse a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Because let\u2019s be honest, you really can\u2019t go wrong with adding cream cheese to dessert. It adds a little bit of tang to this recipe and also makes it so incredibly soft and moist. You won\u2019t be able to stop eating it.<\/p>\n
Just pantry staples here! That\u2019s what makes cream cheese pound cake so great! Simple and delicious, everything that dessert should be.<\/p>\n
You will need a total of 9 eggs but you will only use 6 whole eggs (whites and yolks)\u00a0plus<\/strong>\u00a03 egg yolks. You will discard 3 of the egg whites, or save them for another recipe.\u00a0<\/p>\n<\/div>\n<\/noscript><\/figure>\nHow to Make Cream Cheese Pound Cake<\/h2>\nIf you can make boxed cake mix, you can make this cream cheese pound cake! It\u2019s so simple- the hardest part is waiting for it to come out of the oven.<\/p>\n\nPreheat Oven, Prepare Pan:<\/strong> Preheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/li>\nCream Cheese Mixture: <\/strong>Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/li>\nAdd Wet Ingredients: <\/strong>Add the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/li>\nAdd Dry Ingredients: <\/strong>Add the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/li>\nTransfer to Pan: <\/strong>Pour batter into the prepared pan.<\/li>\nBake and Enjoy: <\/strong>Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it.<\/li>\n<\/ol>\n\n<\/noscript>Beat the cream cheese and butter until fluffy<\/figcaption><\/figure>\n<\/noscript>Mix in the sugar until fluffy, then add the eggs, egg yolks, and vanilla<\/figcaption><\/figure>\n<\/noscript>Add the flour and salt and mix to combine<\/figcaption><\/figure>\n<\/noscript>Pour the batter into the prepared pan and bake<\/figcaption><\/figure>\n<\/figure>\n<\/p>\n\n\nTips for Making Cream Cheese Pound Cake<\/h3>\nI want to set you up for success when making this cream cheese pound cake! Here are some tips below for you to follow. <\/p>\n\nRoom Temperature Ingredients:<\/strong> Start with room-temperature ingredients. Leave the cream cheese, butter, and eggs on the counter for 1-2 hours before beginning the recipe. Having room-temperature ingredients will allow them to blend more easily, avoiding having chunks of butter or cream cheese that refuse to break down and combine with the other items. <\/li>\nPrep the Bundt Pan:<\/strong> Prepare the bundt pan adequately! I found using a baking spray with four in it, like Baker\u2019s joy, to be the easiest. But you can spray the inside of the pan with regular pan spray, add 1\/4 cup of flour, and tap the pan as you turn it to ensure the flour sticks to every crevasse in the pan. Tap any excess flour out of the pan before adding the batter. <\/li>\nBaking: <\/strong>Don\u2019t under-bake or over-bake! This cream cheese pound cake is thick and moist, so making sure it\u2019s fully baked but not over-ba<\/i>ked<\/em> is a little tricky. I found that by the time 70 minutes of baking was done, some thick batter was still coming out in a toothpick but the cake was definitely looking baked. I took a chance and removed the cake from the oven, inverted it onto a cooling rack, and let it cool completely before slicing it. The inside was perfect and not underbaked! The key here is the consistency of the batter on the toothpick. It should be thick and clumpy, not thinner or runny at all. It should look very similar to the inside of a cake pop. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAs long as it\u2019s in an airtight container, your cream cheese pound cake will last for 3-4 days at room temperature, or 1 week in the fridge.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\nCan I Freeze Cream Cheese Pound Cake?<\/h2>\nYes! Cream cheese pound cake actually freezes very well. Let the cake cool completely after it\u2019s finished baking then wrap very well in plastic wrap. I also recommend then wrapping the cake in foil, just to be sure it\u2019s well covered. You may also slice the cake and individually freeze the slices (they\u2019ll thaw much quicker this way) but it\u2019s very important that you make sure that the cream cheese pound cake is carefully and completely wrapped up. It will stay good for 2-3 months!<\/p>\n<\/div>\n<\/noscript><\/figure>\n\n\nMore Tried & True Pound Cake Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/span><\/p>\n<\/li>\n\nUse a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
If you can make boxed cake mix, you can make this cream cheese pound cake! It\u2019s so simple- the hardest part is waiting for it to come out of the oven.<\/p>\n
I want to set you up for success when making this cream cheese pound cake! Here are some tips below for you to follow. <\/p>\n
<\/div>\n
<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAs long as it\u2019s in an airtight container, your cream cheese pound cake will last for 3-4 days at room temperature, or 1 week in the fridge.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\nCan I Freeze Cream Cheese Pound Cake?<\/h2>\nYes! Cream cheese pound cake actually freezes very well. Let the cake cool completely after it\u2019s finished baking then wrap very well in plastic wrap. I also recommend then wrapping the cake in foil, just to be sure it\u2019s well covered. You may also slice the cake and individually freeze the slices (they\u2019ll thaw much quicker this way) but it\u2019s very important that you make sure that the cream cheese pound cake is carefully and completely wrapped up. It will stay good for 2-3 months!<\/p>\n<\/div>\n<\/noscript><\/figure>\n\n\nMore Tried & True Pound Cake Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/span><\/p>\n<\/li>\n\nUse a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
As long as it\u2019s in an airtight container, your cream cheese pound cake will last for 3-4 days at room temperature, or 1 week in the fridge.<\/p>\n<\/div>\n<\/div>\n
Yes! Cream cheese pound cake actually freezes very well. Let the cake cool completely after it\u2019s finished baking then wrap very well in plastic wrap. I also recommend then wrapping the cake in foil, just to be sure it\u2019s well covered. You may also slice the cake and individually freeze the slices (they\u2019ll thaw much quicker this way) but it\u2019s very important that you make sure that the cream cheese pound cake is carefully and completely wrapped up. It will stay good for 2-3 months!<\/p>\n<\/div>\n<\/noscript><\/figure>\n\n\nMore Tried & True Pound Cake Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/span><\/p>\n<\/li>\n\nUse a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\n\n\n\n\nPreheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/span><\/p>\n<\/li>\n\nUse a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Preheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.<\/span><\/p>\n<\/li>\n\nUse a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.<\/span><\/p>\n<\/li>\n\nAdd the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Add the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nAdd the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Add the salt and flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nPour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Pour batter into the prepared pan.<\/span><\/p>\n<\/li>\n\nBake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nOriginally posted April 18, 2019<\/span>\nUpdated on April 16, 2024<\/span><\/div>\n<\/div>\n\nCalories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Calories: <\/span>645<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>79<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>211<\/span>mg<\/span><\/span>Sodium: <\/span>388<\/span>mg<\/span><\/span>Potassium: <\/span>109<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>51<\/span>g<\/span><\/span>Vitamin A: <\/span>1147<\/span>IU<\/span><\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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