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Cream Cheese Pound Cake

Cream Cheese Pound Cake




1 (9 x 5-inch) loaf cake


25 minutes


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  • 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 Crown® Lily White® Corn Syrup
  • 1-1/3 cups all-purpose flour
  • 3 tablespoons Fleischmann's® Corn Starch
  • 1/2 teaspoon Fleischmann's® Baking Powder
  • 1/8 teaspoon salt



  1. Preheat oven to 325°F (300°F for nonstick, coated or glass pans). Spray a 9 x 5-inch loaf pan with cooking spray.
  2. 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.
  3. 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.
  4. 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!


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