Cream cheese pound cake from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 488) by Lisa Yockelson

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

  • ashallen on July 24, 2019

    This pound cake came out more on the light/dry-ish vs. moist/dense side for me. I pulled it from the oven a bit earlier than suggested by the recipe but it was already 207-211F in the center - next time I'll pull it even earlier. It's an impressive-looking pound cake - big and tall with a speckled top crust. Substituting an extra teaspoon of almond extract for the lemon extract I didn't have on hand worked well.

  • laurenlangston on July 03, 2017

    Uh, this is the best pound cake I've ever made.

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