Comida Kraft
Recipe Box

PHILADELPHIA Pound Cake

PHILADELPHIA Pound Cake is rated 4.565789473684211 out of 5 by 76.
Prep Time
15
min.
Total Time
1
hr.
35
min.
Servings

16 servings

Cream cheese is the reason this cake is, pound for pound, more moist and deliciously dense than any other you've tried.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Preheat oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.

Size-Wise

An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.

Variation

Prepare as directed, substituting 10-inch tube pan for the loaf pan.

Special Extra

Serve topped with fresh or thawed frozen mixed berries.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 250
Total fat 15g
Saturated fat 8g
Cholesterol 90mg
Sodium 180mg
Carbohydrate 26g
Dietary fiber 0g
Sugars 19g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I was attracted to this recipe because of how simple and tasty it sounded. I was attracted to this recipe because of how simple and tasty it sounded. I have baked this cake three times following the directions step by step and while it's in my oven it over flows over my loaf pan. Although it is very tasty, whatever is left of the cake, I am having trouble baking it without the over flow and the sink in the middle of the cake. Please reply. <<< From Mary, Kraft Kitchens Expert ~ Please check you loaf pan size to make sure that it is the 9x5-inch size and not the smaller 9x4-inch pan. Also, make sure to preheat your oven to 325 degrees. >>>
Date published: 2005-10-07
Rated 3 out of 5 by from I made this recipe for our New Year's Eve dessert. I made this recipe for our New Year's Eve dessert. I almost used regular flour instead of cake flour, because I didn't know that cake flour existed. But, I sent my husband to the store and sure enough it exists! I used a bundt pan and although the cake itself tasted great, the top of the cake was a bit dry and brown. I even cooked it for ten minutes less than it told me too. I topped the cake with Comstock cherries and blueberries and of course whipped cream! I would make this recipe again, but do something different so that the cake didn't brown on top.
Date published: 2010-01-02
Rated 1 out of 5 by from nothing extraordinary can't really say i'm impressed with this recipe. no flavor, turned out dry. won't be making it again. sorry.
Date published: 2016-06-28
Rated 5 out of 5 by from I have made this cake several times for different occasions and received positive feedback every... I have made this cake several times for different occasions and received positive feedback every time. I also topped it with (lemon flavored) cream cheese icing that was simply delicious! This cake has wonderful flavor and is not heavy. It is also a little more forgiving as far as calories and fat content. I would use this recipe over and over!!!
Date published: 2007-02-13
Rated 4 out of 5 by from This recipe is very good for making traditional fine texture pound cake with a good rich cream... 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.
Date published: 2006-09-11
Rated 5 out of 5 by from Everyone loved this at a Christmas party I held in my home. Everyone loved this at a Christmas party I held in my home. Of all of the cookies,cakes,fudge, this one was gone in no time! I now have friends asking me to make more for their New Years party! Even the kids loved it, and I did not put anything on top, it was perfect the way it is, I may use Ameretto for the New Years, just to give it a try.
Date published: 2004-12-31
Rated 5 out of 5 by from I used 3 sticks of butter and it turned out incredible. I used 3 sticks of butter and it turned out incredible. Everyone was asking for the recipe. Warning: I used the recommended 9x5 loaf pan and it overflowed!! It still tasted great and looked okay once I cut off the overflow, but next time I will use a large bundt pan or 10" springform pan.
Date published: 2016-01-02
Rated 5 out of 5 by from I used 3 sticks of butter and it turned out incredible. I used 3 sticks of butter and it turned out incredible. Everyone was asking for the recipe. Warning: I used the recommended 9x5 loaf pan and it overflowed!! It still tasted great and looked okay once I cut off the overflow, but next time I will use a large bundt pan or 10" springform pan.
Date published: 2016-01-02
  • 2016-08-25T10:32CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_76
  • loc_en_US, sid_51977, PRD, sort_relevancy
  • clientName_khcrm

K:2690 v0:51977

>