Comments on: Cream Cheese Pound Cake

By: Mary Harris

Mary Harris — Sat, 02 Nov 2019 19:37:09 +0000

In reply to Jackie Garvin. I make this cake very often, I love it and so does my family. I sprinkle a little surgar on top before putting it in the oven for a really good crunchiness. Also, I would caution all bakers not to overmix! It took me a while to figure out why my cake seemed undone in the center and it turned out I was mixing too much. Under mix like pancake batter. A little lumpiness is OK.

By: Jackie Garvin

Jackie Garvin — Sat, 02 Mar 2019 19:48:05 +0000

In reply to Fabunmi. The crumbly, crunchy top is due to a reaction from the eggs. Some of think that’s the best part of a poundcake.

By: Fabunmi

Fabunmi — Thu, 31 Jan 2019 05:29:48 +0000

I make a cream cheese pound from another recipe and it comes out as crumbly as this one. For the longest time, I couldn’t figure out why my cake was falling apart like this. I started to hate making it. Now that I see what’s happening, I’d like to know how I can fix it. I love the cake itself, but not all the crumbling on top. And, it doesn’t help to turn it crumble side down.

By: Jackie Garvin

Jackie Garvin — Fri, 19 Jan 2018 14:41:24 +0000

In reply to Denise. Denise, You’re correct. Be sure to start off with all dairy products at room temperature snd cream the sugar mixture very well. Then, the eggs can provide the lift.

By: Denise

Denise — Fri, 19 Jan 2018 14:32:33 +0000

I just want to make sure before I try….. is there no rising agent in this? Looks delicious. The one I use is just like this but adds a rising agent plus 1 cup of heavy whipping cream or buttermilk. I’ve always wanted to try it without the liquid

By: Jackie Garvin

Jackie Garvin — Sat, 23 Dec 2017 19:40:59 +0000

In reply to Tammy Christy.

Tammy,

So happy you enjoyed it. We’ve never been disappointed in it.

Merry Christmas!

By: Tammy Christy

Tammy Christy — Sat, 23 Dec 2017 18:59:53 +0000

Such a delicious pound cake! I will be making it again soon! Thanks again, Tammy Christy

By: Jackie Garvin

Jackie Garvin — Fri, 24 Nov 2017 08:17:59 +0000

In reply to Rachel Johnson. Rachel, You have to cook until a toothpick comes out clean. Don’t go by the time. Different ovens cook differently.

By: Rachel Johnson

Rachel Johnson — Fri, 24 Nov 2017 00:42:32 +0000

I’m making this cream cheese pound cake. It isn’t done in 75 minutes. Mines still cooking.
I had another cake do this, I had to cook it longer. I don’t understand this. Most pound cakes takes at least 1 1/2 to cook I thought.
I hope it turns out good because I’m cooking it to help serve this family that has lost a loved one. I’ll let you know.

By: Jackie Garvin

Jackie Garvin — Wed, 11 Oct 2017 17:29:39 +0000

In reply to Keri. I’ve used White Lily brand all-purpose with good results. I haven’t tested with other brands.

By: Keri

Keri — Wed, 11 Oct 2017 16:29:48 +0000

INstead of cake flour can I use all purpose or self rising ?

By: Jackie Garvin

Jackie Garvin — Fri, 25 Aug 2017 12:41:58 +0000

In reply to Likita Mcwright. Likita, You can certainly add lemon extract if you want more lemony flavor. I'd be very carefrul with the amount as lemon extract is pretty potent. Maybe add 1/2 teaspoon for the first try.

By: Likita Mcwright

Likita Mcwright — Fri, 25 Aug 2017 01:28:14 +0000

Can i add lemon flavor and how much?

By: Jackie Garvin

Jackie Garvin — Tue, 15 Nov 2016 12:37:16 +0000

In reply to Amy W. Please let me know how it turns out, Amy. Be sure to use a large capacity Bundt pan. It's a big cake.

By: Amy W

Amy W — Mon, 14 Nov 2016 22:01:04 +0000

In reply to Jackie Garvin. Thank you so much! I'm definitely going to try this recipe.

By: Jackie Garvin

Jackie Garvin — Mon, 14 Nov 2016 11:54:44 +0000

In reply to Amy W.

Amy,

Never apologize for asking a question. I’m happy to help you.

You can use a product such as Baker’s Helper (or Baker’s Friend, I forget the name) that is a spray located where you find non-stick spray in the grocery store. Or, rub the inside of the pan with a light coating of any cooking oil. Then sprinkle some flour in the pan and keep turning the pan until all the oil is coated with flour. Gently shake out the excess flour.

By: Amy W

Amy W — Mon, 14 Nov 2016 02:22:34 +0000

Sorry for the novice question, I’ve never made a pound cake before. What do you grease the bundt pan with?

By: Jackie Garvin

Jackie Garvin — Sun, 30 Oct 2016 17:46:58 +0000

In reply to Tiffany G. Tiffany, The pound cake is downright dangerous. At least, it is for me. Thank you for letting me know how much you and your family enjoyed it. I wish you the happiest of holidays.

By: Tiffany G

Tiffany G — Sun, 30 Oct 2016 13:22:02 +0000

This is the absolute best pound cake recipe. My family loved it and it was quickly devoured! Will be making for the holidays. Thanks

By: Jackie Garvin

Jackie Garvin — Fri, 23 Sep 2016 17:21:54 +0000

In reply to Amber.

Amber,

It certainly is perfect. The only time it’s messed up for me was when I tried to take it out of the cake pan too soon and it fell apart. That’s my fault, not the cake’s.