Vanilla cream cheese pound cake from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 208) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on January 29, 2018

    This makes a beautiful, fairly easy, pound cake (2 loaves). The flavors are balanced and the texture is classic—velvety and dense. It took 1 hour and 20 minutes for the cake to be done. My only problem was that the cake did not release cleanly from the pan. Next time I may dispense with the sugar coating on the pan and line with parchment instead.

  • anya_sf on July 16, 2017

    Made 1/2 recipe = 1 loaf (easy to cut recipe in half). For a pound cake that contains no leavening, it's extra important that all ingredients are truly at room temperature, flour is sifted (I normally don't bother), butter mixture beaten until very light and fluffy. Cake seemed done when I took it out after 68 min, but top shrank a bit upon cooling, and the cake had a few slightly dense/gummy spots, but nothing major. Perhaps it needed a few extra minutes. It's difficult to avoid this when there's no leavening, which is why Rose Levy Beranbaum recommends a bit of baking powder in pound cake for additional lift. Still, this cake was very good. We had it the next day, and the flavor was very pleasant, texture was soft and fine.

  • Prim on November 29, 2016

    Delicious! It is better the next day.

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