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PHILADELPHIA Pound Cake

PHILADELPHIA Pound Cake recipe
photo by:kraft
Cream cheese is the reason this cake is, pound for pound, more moist and deliciously dense than any other you've tried.
time
prep:
15 min
total:
1 hr 35 min
servings
total:
16 servings
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posted:
11/21/2006
I have been using this recipe since I found it in 1996. I love the flavor and so does everyone else I make it for during the holidays or just because. Enjoy! ~K
posted:
10/7/2006
Was ask by my mother to make her a pound cake for church. Look at several recipes, and this one was the easy one to make. turn out delicious. made one for my family also, the cake was gone in no time. would make it again.
posted:
9/11/2006
This recipe is very good for making traditional fine texture pound cake with a good rich cream cheese flavor. I added 1/8 teaspoon of lemon extract to give it a slight lemon finish. Be careful when filling the loaf pan. This batter tends to expand more than expected since it has 4 eggs. Only fill no more than within 3/4" to the top of the pan.
posted:
8/27/2006
This pound cake was the "BOMB". Even the batter was good. My whole family enjoyed it and friends. I will definitely will make this again.
posted:
8/19/2006
It's the only pound cake my mother ever makes and now it's the only pound cake I make. It's very moist and tender. You can't get better.
posted:
8/13/2006
great flavor,excellent cake!!!!!
posted:
6/28/2006
soooooo gooood!!!
posted:
5/31/2006
This was a very good recipe! I plan to use it in the future! I highly recommend it!
posted:
3/7/2006
very good, goes great with friends and coffee
posted:
2/21/2006
sounds awesom but i would add ...say...a tsp or so of lemon zest, and serve warm with drizzled chocolate and vanilla bean icecream!!! MMMMMMMMMMMMM - GOOD!
K:2690 v0:51977
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