Cream Cheese Pound Cake

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  • Difficulty: Intermediate
  • Yield: 1 (9 x 5-inch) loaf cake
  • Prep Time:  15 minutes
  • Bake Time: 65 to 70 minutes

Ingredients

  • 3/4 cup butter OR margarine softened
  • 4 ounces cream cheese softened
  • 1 cup + 2 tablespoons sugar
  • 3 eggs room temperature
  • 1-1/2 teaspoons pure vanilla extract
  • 1/4 cup Karo® Light Corn Syrup
  • 1-1/3 cups all-purpose flour
  • 3 tablespoons corn starch
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Directions

  • Preheat oven to 325°F (300°F for nonstick, coated or glass pans). Spray a 9 x 5-inch loaf pan with cooking spray.
  • Beat butter and cream cheese in large mixer bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time, until well blended, then vanilla and corn syrup.
  • Combine flour, corn starch, baking powder and salt together. Add dry ingredients to butter mixture, 1/3 at a time, mixing after each addition until combined. Transfer batter to prepared pan. Smooth top of batter with spatula.
  • Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.
  • Recipe Tip: Use a fluted tube pan for a prettier cake!

About
Corn Syrup

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Cream Cheese Pound Cake

  • Difficulty: Intermediate
  • Yield: 1 (9 x 5-inch) loaf cake
  • Prep Time:  15 minutes
  • Bake Time: 65 to 70 minutes

Ingredients

  • 3/4 cup butter OR margarine softened
  • 4 ounces cream cheese softened
  • 1 cup + 2 tablespoons sugar
  • 3 eggs room temperature
  • 1-1/2 teaspoons pure vanilla extract
  • 1/4 cup Karo® Light Corn Syrup
  • 1-1/3 cups all-purpose flour
  • 3 tablespoons corn starch
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt

Directions

  • Preheat oven to 325°F (300°F for nonstick, coated or glass pans). Spray a 9 x 5-inch loaf pan with cooking spray.
  • Beat butter and cream cheese in large mixer bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time, until well blended, then vanilla and corn syrup.
  • Combine flour, corn starch, baking powder and salt together. Add dry ingredients to butter mixture, 1/3 at a time, mixing after each addition until combined. Transfer batter to prepared pan. Smooth top of batter with spatula.
  • Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.
  • Recipe Tip: Use a fluted tube pan for a prettier cake!