I’ve never been happy with a bunt cake until I found this recipe quite by chance. Man, it’s fabulous! I use 2 tsp baking powder instead of one and I add the juice of one lemon. What a dream! Moist and devine! Thank you! Thanks you! Thank you!
Hi Stephanie, I used your recipe as a base for lemon cream cheese pound cake and it was over the top delicious! The changes I made are as follows: increase sugar to 3 cups; omit vanilla extract; 1 Tablespoon pure lemon extract, 1/4 cup fresh squeezed lemon juice and the zest of two medium lemons. The result was a moist, rich pound cake bursting with refreshing lemon flavor. Thank you!
I cooked this today. Had enough for a bundt pan and a loaf pan. I have never had a cake turn out perfect like this, I'm so proud of myself. If you're reading the comments...PLEASE TRY THIS RECIPE!!!!. FYI: I used a hand mixer and beat the sugar mixture for 15 minutes. I put some water in a pan an placed on lower rack in oven and put cakes on top rack. Turned out excellent.
Hi Stephanie, Just wanted you to tell that I love all your recipes. I was a very amateur when it came to baking. But due your recipes and baking techniques My friends now call me a cake expert and ask me to bake cakes for them. Thank you so very much for your amazing recipes !!
Hey Stephanie, Made this last night. I LOVE IT!!! My wife got home after I went to sleep. I woke up this morning and the first thing she said was "Ke-ki wa METCHA oishi de!" (she's Japanese, by the way) which means "The cake was REALLY delicious!" Thank you for the recipe and I will be making this in the future.
I just made this cake and couldn't resist putting a fudge frosting on it. Anxious to cut into it after dinner tonight. Thank you Joy of Baking for all of your wonderful recipes
At this point, I just hit 'like' to the videos as soon as I start to watch, because I know the recipe is going to be good and I will be able to make whatever it is. The conversions are sooo appreciated!
OMG!!! I watched this video last night and made this cake last night. This is the best cake I've ever made thanks to you. I made a strawberry flavored glaze to top it off and some homemade strawberry vanilla ice cream.
Wow, this came out amazing. Every time I bake something, it's almost as if I mentally eat it in the making so I never really enjoy stuff I bake UNTIL I made this baby! Aside from that, my mom is a tough person to impress with cakes & right about anything, but she was blown away with this pound cake. Thank you so much! Love!
Your recipe is a hit. I have baked this cake 100 times or more now.. I bake the cakes for Nurses’ Week. & it became a favorite. Thank you for your tips Mrs J.
This is a large cake and while you may be able to reduce the sugar a bit, you have to be careful with how much. Sugar is not only a sweetener, it also adds volume, tenderness, texture, color, and it acts as a preservative
I made a pound cake in a tube pan, much the size of this, as I didn't have a Bundt pan. It called for two cups of sugar and I thought that "maybe" we could reduce the sugar by one cup. The cake was fine, no complaints - however, I won't be doing that again - and I'm old enough to know to follow a recipe 😅 There's a lot of batter and the sugar evens out the cake in more ways than one. Anyway, that's my experience - Thank you 🥰
I made this cake for the first time on Christmas...OMG my family lost it! It came out so good. I have to make 2 of them this weekend for my daughter's Birthday (one for my house and one for her to take home). I love your recipes, you make baking easy (at least for me) because I love new recipes.
You saved the day. My grandson asked me to make a pineapple upside down cake for his birthday, which is today. Yesterday I made my Mom's recipe from the 50's. It did not rise. I remembered your site, found your version and made it today. It was perfect, better than Mom's. Everyone raved.
I haven't tried this recipe. But I have to say here that all of your recipes that I have tried are super tasty !!!!!!!!! And all your instructions are so clean and helpful. I cannot use others' recipes any longer. :p
Jane Liu Totally agree, I have tried carrot cake and it was delicious and as a plus the friendly, clearly instructions make you feel like a professional baker :)
I used your recipe and made the cake into cupcakes. This recipe makes exactly 2 dozens of 1/3 cup size cupcakes. Baked at 175C for 30 minutes. I halved the sugar it is still very sweet to me. Overall, it is a really successful recipe. Thanks for sharing.
Hi Stephanie. Baked this today for my husband's birthday. It turned out perfect, with a very good flavor, thanks to the cream cheese. We're loving your not so rich, yet delicious range of cakes. Thank you!
This is my favorite cake recipe , I've made 3 in the last few weeks and it always turns out the same. Thank you for sharing and always being precise with the measures and technique.
Hi, I want to say that you are so thoughtful by telling the viewers how much a cup or ounce is in Gramm and how much degrees Celsius is of Fahrenheit. I am not from America but I watch a lot of American videos and you are the only one doing this. I THANK YOU SO MUCH FOR DOING THIS. YOU ARE THE BEST. Your recipes are also the best and very easy to bake at home. 👍
Hi I have made this cake several times but tweaked your recipe by adding candied ginger. I chop the ginger cubes to tiny pieces and add about 100 grams of it. I toss the ginger bits in the flour and so when it's baked it's evenly spread and gives the cake a delicious tang.
I made this cake last night, OMG! is all I can say. perfection. I made it once b4, but this time wow. the taste, texture and moistness of this cake. Thanks for sharing.
and again another sucess. Stephanie you are a queen. thank you for sharing your precious recipes. never failed any of them. you give such clear instructions and tips. The best teacher
THANK YOU MS. JOYOFBAKING!!!!!!!!! I JUST MADE THIS CAKE FOR THANKSGIVING AND IT IS HIGH, LIGHT, MOIST AND DELICIOUS......CAN'T WAIT FOR THE NEXT RECIPE....HAPPY THANKSGIVING!!!!!!!!!!
Congratulations on your award 🥇 for one million views on your UA-cam. I have been watching your channel for a while now and think you are the best.Your recipes are easy to follow .What you say about all ovens being different is true. I have tried other people’s recipes on UA-cam but yours are the only ones that work out the way they are supposed to.My husband and I have enjoyed all the creations we have tried and look forward to trying some more. I hope you keep posting more recipes that we can all enjoy 😉. Thank you so much for all. 👍👍👍👏👏👏👏😊😊😊😊😊
Hi my name is Maria and I been making this pound cake for a year or more now and let me tell you.. everyone love this... is perfect every time thanks for this recipe it is amazing and so delicious.. I use rum extract to mine and it tastes so good
Stephanie, you are a wonderful teacher! I LOVE to watch your videos. You’re knowledgeable, self assured, very organized and your “lessons” are well prepared. I know you have the team from ‘Joy Of Baking’ behind you, but your personality and abilities come through, team or no team! Thank you.❤️
Wow....this pound cake is amazing! I've been making my way through your recipes over the past few years and finally got to this one. My 6 years old son is loving it too. There are very few things I bake that he will ask for more of and this is one of them. This will be added to my go-to recipes. I love that it's simple and has very few ingredients. Thank you!
Stephanie, This is hands down one of my favorite recipes! It ALWAYS turns out great and I've been making it for years. Thank you, thank you, thank you! Ciao.
I made your cake this evening here in S. Korea, and surprisingly it turned out BEAUTIFUL. I was forced to bake it in a toaster oven since home ovens don't flourish here in Busan. Thanks so much for sharing.
Hello Joy, I made this cake Friday and it was the best pound cake that I ever made. It has a very strong delicious smell. My husband loves it. I have a gas stove so, I had to cook it on 325 degrees. It turn out beautiful. Thank you for sharing your recipe. I will be trying more of your recipes!!
I've made this cake for just about every Holiday, and it's my favorite yet! Moist and if you make a glaze it's even better! Only thing on 325 I have to cook it on 325 for 70 min with an additional 10-15 min if in a light bundt pan
I tried this once now it’s all I make, wonderful recipe guys I recommend ❤️ i always add this vanilla and almond syrup sweetener to enhance the flavor it’s great!
I have tried most of ur recipes so far I love them all . You're my go to girl when I feel like making a tasty desert. Thanks Stephanie. Lalita from NY.
My first time baking this Creamcheese Poundcake, is already a big hit in the family. Thus, it become a household favorite. Thanks Ms. Jaworsky for this wonderful recipe. I am a subscriber from the Philippines. A real big fan of yours! 😊
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch. Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is used in recipes that contain an acidic ingredient (e.g. vinegar, brown sugar, citrus juice, sour cream, yogurt, buttermilk).
I made this pound cake yesterday, and all I can say is thank you, Stephanie. It didn’t even last 24 hours 😂, it was so incredibly good with a texture that was so tender but at the same time dense, This recipe is for sure a 10/10.
I can't even tell you how many times I have made this pound cake! :) I think I have made this about 10-12 times? I know for a fact that I made four of these for a college party I was going too! And let's just say that I may have made too much, but hopefully it all got eaten. But they all loved it, that's for sure!
I made this pound cake twice and each time it turned out great and it tasted so good yummy!! Oh yes I'm about to make it now. 😀 my husband luvs this cake!!
Thank you Stephanie for this delicious and moist recipe. I added half a cup more flour to the recipe, because the batter was very light after mixing the 3 cups of flour. This is one of my favorite recipe.
Just took a bite of this Cream Cheese Pound Cake I made and it is so Marvelous! I don't think I will be satisfied until I've eaten half of this cake. Thanks so much, Stephanie! I almost made this in two loaf pans because your bundt pan looks bigger than mine. My thought was to freeze one. It is very sweet, but I didn't change the recipe and my bundt cake pan is just the right size. Your recipes are always a treasure to eat after I've followed each step of your videos.
I've used other people's cream cheese pound cake recipe yours was the best I follow the exact recipe excipe I used self rising flour I dont buy all-purpose I used the lemon zest and also mixed orange zest so moist as you stated again very delicious thank you for sharing
Hola Stephanie, Thank you so much for sharing this recipe. I made it today and everybody loved it. The smell was in the whole house. It is really delicious. It is definitely a keeper.
I made this for the first time in my life. I love pound cake but could never get it right. But now oh my god it can out great my nephews love it. Thank you so much i will keep watching.
THANK YOU STEPHANIE❣My husband & I absolutely love your cake recipe❤I've been searching for a recipe that compares to the Sara Lee recipe AND THIS IS IT🥰
I've got this cake in the oven right now. I hope it comes out good. Every recipe I have tried of yours has come out perfect but I'm always a nervous Nelly until it's out of the oven and looking good. Thanks for the recipe! BTW... I'm making it gluten free. We shall see. 😊
I've made creme cheese pound cake without adding strawberries in two loaf pan for 70 minutes exact. Thank you for you reply. This Cake is amazing. thanks a lot for sharing your wonderful recipes with us. God bless you.
Stephanie, thanks a million for the easy recipe presentation of my favorite cake that goes with home made ice cream. This desert tops all of my other favorites. You demonstrated this with grace & ease, now I have the confidence of trying to make it. Again thanks for posting ghost...
I made this, and when i say IT IS the best recipe.. IT IS THEE BEST! The way she teaches helps us when baking these awesome recipes. My son requested this cake, & i was able to deliver my best one yet. Thank you so much! My boys were in love! 💓 lol and so was i ☺️
OK Stephanie, I made this cake this morning... Bad idea, because I had to wait all day until my wife came home from work so we could try it together... Stop laughing. It AIN'T funny... :-D I didn't put zest in it but I upped the vanilla to 2 TBSP. It took me a little longer to cook as the humidity was way up, just before a cold front. Anyway, It came out looking like yours and most likely tasted as good!!! :-D My wife LOVED it. She already wants me to make another one. We had it as strawberry short cake. AAAH what I had been waiting on ALL day. Since strawberries are in season in central Texas right now.... WOW it is good. Thanks so much for the video and tips. This recipe is a real winner! kudos and cheers from Texas USA
Such a rich texture, gorgeous cake this one this. Made this today. The family loved it . You are such an amazing teacher! Stephanie . Love your recipes,always comes out so well.
Omg..just made this!!!! Helloooo..sooooooo good..came out perfectly!!! I added a pinch of ground cinnamon and nutmeg..nd I used a dark springform pan..perfecto!!! Thank you for this recipie!! Xxx
Great recipe👌👌. Came out perfectly. A tip for persons in tropical climates with no airconditioned kitchen. To prevent butter from melting/ getting too soft during beating, use a hand mixer and set bowl with the butter and cream cheese over ice cubes.
what I hate about these mixers is that they are so expensive and you have to stop and scrape the sides all the time. You would think with what they cost they would be able to scrape the sides on their own. Love all your videos, so well explained and I live in Italy we have the grams, not cups, so that is very helpful
kitchen aid has a scraping mixing pedal now most come with it or u can buy them separately if u get a second hand KA as they sell cheap sometimes under 200$ (they never break and last 20+ years)
I & my wife : Indeed we love all your recipes & your lovely personality . U are amazing & awesome . Thank you for sharing your beautiful knowledge . 🌷🥀🌹🌸
I have searched in vain for this recipe, since I was about 20! No-one knew what I was talking about - Consistency of Pound Cake (my perception) made with cheese (misleading description from male who gave it to me)! Bless you - now I can die happy!
My god this is to die for....tried the recipt and its perfect ......i baked this for my mother in law bday i just took it out the pan and ate some of the scraps that were on the pan holy smokes. I cant wait for her to cut this tomorrow.
Hi, I want to thank you very much for your great recipe of pound cake. You explained it very clearly, congratulations. I am writing from Ecuador, South America
Cream cheese is a creamy smooth, white and spreadable cheese which contains at least 33% butterfat with gum arabic added to stabilize and to increase its shelf life.
I’ve never been happy with a bunt cake until I found this recipe quite by chance. Man, it’s fabulous! I use 2 tsp baking powder instead of one and I add the juice of one lemon. What a dream! Moist and devine! Thank you! Thanks you! Thank you!
Hi Stephanie, I used your recipe as a base for lemon cream cheese pound cake and it was over the top delicious! The changes I made are as follows: increase sugar to 3 cups; omit vanilla extract; 1 Tablespoon pure lemon extract, 1/4 cup fresh squeezed lemon juice and the zest of two medium lemons. The result was a moist, rich pound cake bursting with refreshing lemon flavor. Thank you!
Wow looks great
I cooked this today. Had enough for a bundt pan and a loaf pan. I have never had a cake turn out perfect like this, I'm so proud of myself. If you're reading the comments...PLEASE TRY THIS RECIPE!!!!. FYI: I used a hand mixer and beat the sugar mixture for 15 minutes. I put some water in a pan an placed on lower rack in oven and put cakes on top rack. Turned out excellent.
1A
Sharon, What does the water in the pan do?
Hi Stephanie,
Just wanted you to tell that I love all your recipes. I was a very amateur when it came to baking. But due your recipes and baking techniques My friends now call me a cake expert and ask me to bake cakes for them.
Thank you so very much for your amazing recipes !!
Hey Stephanie,
Made this last night. I LOVE IT!!! My wife got home after I went to sleep. I woke up this morning and the first thing she said was "Ke-ki wa METCHA oishi de!" (she's Japanese, by the way) which means "The cake was REALLY delicious!" Thank you for the recipe and I will be making this in the future.
I just made this cake and couldn't resist putting a fudge frosting on it. Anxious to cut into it after dinner tonight. Thank you Joy of Baking for all of your wonderful recipes
At this point, I just hit 'like' to the videos as soon as I start to watch, because I know the recipe is going to be good and I will be able to make whatever it is. The conversions are sooo appreciated!
OMG!!! I watched this video last night and made this cake last night. This is the best cake I've ever made thanks to you. I made a strawberry flavored glaze to top it off and some homemade strawberry vanilla ice cream.
Oh cool how do you make your strawberry glaze? Sounds delish!
I'm amazed that anyone would put thumb down for any of your products... everything I've made from you are perfect
Me neither, she is exceptional!
@@jaye8872
Monday
. .....
Do you measure the flour first or do you sift first and then measure the flour?
Because people don get it, she is amazing 😋😋🙏
Wow, this came out amazing. Every time I bake something, it's almost as if I mentally eat it in the making so I never really enjoy stuff I bake UNTIL I made this baby! Aside from that, my mom is a tough person to impress with cakes & right about anything, but she was blown away with this pound cake. Thank you so much! Love!
Hi by no
Thank you, Stephanie. I baked this today, using only half of each ingredient to yield a smaller cake... it’s perfect!!! 🤩🤤
I’ve been doing the same thing! I’m using a loaf pan and it’s coming out perfect!!! 👍😊
How many eggs did u use?
Your recipe is a hit. I have baked this cake 100 times or more now.. I bake the cakes for Nurses’ Week.
& it became a favorite. Thank you for your tips Mrs J.
This is a large cake and while you may be able to reduce the sugar a bit, you have to be careful with how much. Sugar is not only a sweetener, it also adds volume, tenderness, texture, color, and it acts as a preservative
What kind of mixer is that? Do you prefer over Kitchenaid?
I made a pound cake in a tube pan, much the size of this, as I didn't have a Bundt pan. It called for two cups of sugar and I thought that "maybe" we could reduce the sugar by one cup. The cake was fine, no complaints - however, I won't be doing that again - and I'm old enough to know to follow a recipe 😅 There's a lot of batter and the sugar evens out the cake in more ways than one. Anyway, that's my experience - Thank you 🥰
never knew tht....
Hi Stephanie, it’s 2022 and I’m still making this recipe which I and all my family enjoy it. Today I’m making it for my kiddo’s birthday. Thank you 🙏❤
Thank you I made this recipe several times It is absolutely delicious One of my favorite pound cake recipes.
I made this cake for the first time on Christmas...OMG my family lost it! It came out so good. I have to make 2 of them this weekend for my daughter's Birthday (one for my house and one for her to take home). I love your recipes, you make baking easy (at least for me) because I love new recipes.
8 years later and I made this cake, and it came out wonderfully
You saved the day. My grandson asked me to make a pineapple upside down cake for his birthday, which is today. Yesterday I made my Mom's recipe from the 50's. It did not rise. I remembered your site, found your version and made it today. It was perfect, better than Mom's. Everyone raved.
I haven't tried this recipe. But I have to say here that all of your recipes that I have tried are super tasty !!!!!!!!! And all your instructions are so clean and helpful. I cannot use others' recipes any longer. :p
Jane Liu Totally agree, I have tried carrot cake and it was delicious and as a plus the friendly, clearly instructions make you feel like a professional baker :)
I used your recipe and made the cake into cupcakes. This recipe makes exactly 2 dozens of 1/3 cup size cupcakes. Baked at 175C for 30 minutes. I halved the sugar it is still very sweet to me. Overall, it is a really successful recipe. Thanks for sharing.
Made this today. Came out beautifully. Your recipes are flawless and your explanations and attention to detail are very appreciated. Thanks.
Looks yummy.
Hi Stephanie. Baked this today for my husband's birthday. It turned out perfect, with a very good flavor, thanks to the cream cheese. We're loving your not so rich, yet delicious range of cakes. Thank you!
This is my favorite cake recipe , I've made 3 in the last few weeks and it always turns out the same. Thank you for sharing and always being precise with the measures and technique.
Hi, I want to say that you are so thoughtful by telling the viewers how much a cup or ounce is in Gramm and how much degrees Celsius is of Fahrenheit. I am not from America but I watch a lot of American videos and you are the only one doing this. I THANK YOU SO MUCH FOR DOING THIS. YOU ARE THE BEST. Your recipes are also the best and very easy to bake at home. 👍
cooking school Martha stewart
yönba 可是會為
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yönba o
Hi I have made this cake several times but tweaked your recipe by adding candied ginger. I chop the ginger cubes to tiny pieces and add about 100 grams of it. I toss the ginger bits in the flour and so when it's baked it's evenly spread and gives the cake a delicious tang.
I made this cake last night, OMG! is all I can say. perfection. I made it once b4, but this time wow. the taste, texture and moistness of this cake. Thanks for sharing.
and again another sucess. Stephanie you are a queen. thank you for sharing your precious recipes. never failed any of them.
you give such clear instructions and tips. The best teacher
I tried you recipe but i divided everything in half because i didn't want a big cake and it was PERFECT. Delicious and moist. Thanks for sharing.
Adaora thanks ! I need to make a small one
What size pan for 1/2 recipe and how long baking time?
Thanks
THANK YOU MS. JOYOFBAKING!!!!!!!!! I JUST MADE THIS CAKE FOR THANKSGIVING AND IT IS HIGH, LIGHT, MOIST AND DELICIOUS......CAN'T WAIT FOR THE NEXT RECIPE....HAPPY THANKSGIVING!!!!!!!!!!
Well I did this cake today and it last in my table like 15 min. The smell of it and texture, delicious!
Congratulations on your award 🥇 for one million views on your UA-cam. I have been watching your channel for a while now and think you are the best.Your recipes are easy to follow .What you say about all ovens being different is true. I have tried other people’s recipes on UA-cam but yours are the only ones that work out the way they are supposed to.My husband and I have enjoyed all the creations we have tried and look forward to trying some more. I hope you keep posting more recipes that we can all enjoy 😉. Thank you so much for all. 👍👍👍👏👏👏👏😊😊😊😊😊
Hi my name is Maria and I been making this pound cake for a year or more now and let me tell you.. everyone love this... is perfect every time thanks for this recipe it is amazing and so delicious.. I use rum extract to mine and it tastes so good
Been making this recipe for years now. Never found a better mix. Fabulous !! The cake is way better after being in fridge overnite.
I used 1-1/2 tsp vanilla, 1 tsp lemon extract, and the zest of 2 lemons. YUMMY!
Stephanie, you are a wonderful teacher! I LOVE to watch your videos. You’re knowledgeable, self assured, very organized and your “lessons” are well prepared. I know you have the team from ‘Joy Of Baking’ behind you, but your personality and abilities come through, team or no team! Thank you.❤️
Thank you for your kind words. My husband Rick and I are the entire team for both the Joy of Baking website and the UA-cam channel.
Wow....this pound cake is amazing! I've been making my way through your recipes over the past few years and finally got to this one. My 6 years old son is loving it too. There are very few things I bake that he will ask for more of and this is one of them. This will be added to my go-to recipes. I love that it's simple and has very few ingredients. Thank you!
I added the orange zest. Absolutely divine. Thanks Stephanie.
Stephanie,
This is hands down one of my favorite recipes! It ALWAYS turns out great and I've been making it for years. Thank you, thank you, thank you! Ciao.
I love the recipe that was demonstrated mostly people enjoy eating chocolate cake.
Yvonne Nsiah
Yvonne Nsiah I am going to make this cake just because you said so! I love how you love this recipe!😀 Ciao Bella!
I find this so easy to do. I'm gonna try it out. 🇬🇭🇬🇭🇨🇦🇨🇦
Recipe please
I made your cake this evening here in S. Korea, and surprisingly it turned out BEAUTIFUL. I was forced to bake it in a toaster oven since home ovens don't flourish here in Busan. Thanks so much for sharing.
The best pound cake EVER!!! It turns out perfect. I am really impressed. Thank you for sharing this with us!
Half pound cake cream cheese
@@rosemarybahadur8559 I I pic
Hello Joy, I made this cake Friday and it was the best pound cake that I ever made. It has a very strong delicious smell. My husband loves it. I have a gas stove so, I had to cook it on 325 degrees. It turn out beautiful. Thank you for sharing your recipe. I will be trying more of your recipes!!
I've made this cake for just about every Holiday, and it's my favorite yet! Moist and if you make a glaze it's even better! Only thing on 325 I have to cook it on 325 for 70 min with an additional 10-15 min if in a light bundt pan
I made this pound cake last week and I followed the instructions and it turned absolutely delicious, best ever.😀
Made this cake yesterday.Turned out beautifully and so tasty.Thanks
I tried this once now it’s all I make, wonderful recipe guys I recommend ❤️ i always add this vanilla and almond syrup sweetener to enhance the flavor it’s great!
This cake was delicious! It was worth the time. Sweet slight crunchy outside and a tasty dense inside. It's a keeper.
Hands down this is my most favorite cake of all the recipes she has..
I have tried most of ur recipes so far I love them all . You're my go to girl when I feel like making a tasty desert. Thanks Stephanie.
Lalita from NY.
My first time baking this Creamcheese Poundcake, is already a big hit in the family. Thus, it become a household favorite.
Thanks Ms. Jaworsky for this wonderful recipe. I am a subscriber from the Philippines. A real big fan of yours! 😊
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch. Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is used in recipes that contain an acidic ingredient (e.g. vinegar, brown sugar, citrus juice, sour cream, yogurt, buttermilk).
I made this pound cake yesterday, and all I can say is thank you, Stephanie. It didn’t even last 24 hours 😂, it was so incredibly good with a texture that was so tender but at the same time dense, This recipe is for sure a 10/10.
I can't even tell you how many times I have made this pound cake! :)
I think I have made this about 10-12 times? I know for a fact that I made four of these for a college party I was going too! And let's just say that I may have made too much, but hopefully it all got eaten. But they all loved it, that's for sure!
But I know that I will always enjoy this cream cheese pound cake! :)
I made this pound cake twice and each time it turned out great and it tasted so good yummy!! Oh yes I'm about to make it now. 😀 my husband luvs this cake!!
So is that 3 sticks of butter in all?
Thank you Stephanie for this delicious and moist recipe. I added half a cup more flour to the recipe, because the batter was very light after mixing the 3 cups of flour. This is one of my favorite recipe.
Just took a bite of this Cream Cheese Pound Cake I made and it is so Marvelous! I don't think I will be satisfied until I've eaten half of this cake. Thanks so much, Stephanie!
I almost made this in two loaf pans because your bundt pan looks bigger than mine. My thought was to freeze one. It is very sweet, but I didn't change the recipe and my bundt cake pan is just the right size. Your recipes are always a treasure to eat after I've followed each step of your videos.
Hi Stephanie! I baked this flavorful pound cake and my family loved it!! Thanks so much for sharing your recipes.
Made this cake yesterday! Absolutely delicious! This is definitely a keeper! Thank you!
I've used other people's cream cheese pound cake recipe yours was the best I follow the exact recipe excipe I used self rising flour I dont buy all-purpose I used the lemon zest and also mixed orange zest so moist as you stated again very delicious thank you for sharing
Hola Stephanie,
Thank you so much for sharing this recipe. I made it today and everybody loved it. The smell was in the whole house. It is really delicious. It is definitely a keeper.
Angie Martinez Lozada
I made this for the first time in my life. I love pound cake but could never get it right. But now oh my god it can out great my nephews love it. Thank you so much i will keep watching.
I made this Cream Cheese Poundcake for my family this week. It's was the best cake I ever had. It was gone the second day.
By the way, I used a Bundt pan n my cake rosed so high. I did not have any trouble getting the cake out of the pan. Came out smoothly.
Patricia Montesi v
How did you get your cake to maintain its height? As mine cools it kinda shrinks in height. Thanks
Patricia Montesi do you preheat your oven first? 😄
THANK YOU STEPHANIE❣My husband & I absolutely love your cake recipe❤I've been searching for a recipe that compares to the Sara Lee recipe AND THIS IS IT🥰
Harold McGee's books (On Food and Cooking and The Curious Cook) are really good for explaining the role of ingredients in cooking and baking.
He’llo stephanie would this recipe work good as a good cupcake recipe
All ur recipes that i've tried turned out perfect. Thank u!!! Now i will definetely make this one tonight for my prayer gathering tmrw.
I've got this cake in the oven right now. I hope it comes out good. Every recipe I have tried of yours has come out perfect but I'm always a nervous Nelly until it's out of the oven and looking good. Thanks for the recipe! BTW... I'm making it gluten free. We shall see. 😊
I've made creme cheese pound cake without adding strawberries in two loaf pan for 70 minutes exact. Thank you for you reply. This Cake is amazing. thanks a lot for sharing your wonderful recipes with us. God bless you.
I've made this cake numerous times.. it is amazing..I actually skip on the lemon zest.. but it is AMAZING!!! thank you for sharing
I am baking this cake while following your recipe. It turned out perfect. Thanks a lot.
Stephanie, thanks a million for the easy recipe presentation of my favorite cake that goes with home made ice cream. This desert tops all of my other favorites. You demonstrated this with grace & ease, now I have the confidence of trying to make it. Again thanks for posting ghost...
Pound cake
I made this, and when i say IT IS the best recipe.. IT IS THEE BEST! The way she teaches helps us when baking these awesome recipes. My son requested this cake, & i was able to deliver my best one yet. Thank you so much! My boys were in love! 💓 lol and so was i ☺️
Is it moist n soft
ZidaZahran Cooking yes it is! ☺️
OK Stephanie, I made this cake this morning... Bad idea, because I had to wait all day until my wife came home from work so we could try it together... Stop laughing. It AIN'T funny... :-D I didn't put zest in it but I upped the vanilla to 2 TBSP. It took me a little longer to cook as the humidity was way up, just before a cold front. Anyway, It came out looking like yours and most likely tasted as good!!! :-D My wife LOVED it. She already wants me to make another one. We had it as strawberry short cake. AAAH what I had been waiting on ALL day. Since strawberries are in season in central Texas right now.... WOW it is good. Thanks so much for the video and tips. This recipe is a real winner! kudos and cheers from Texas USA
Great recipe for loser stupid like you
Slap your mama pound cake t
Gökhan Caglar Speaking of “stupid losers,” here you are.
@@tundrawomansays5067 w
Why say something negative that's mean
She's great, sharing much needed details of baking this cake. The best ever.
Such a rich texture, gorgeous cake this one this. Made this today. The family loved it .
You are such an amazing teacher! Stephanie . Love your recipes,always comes out so well.
geetha bhatt you
Omg..just made this!!!! Helloooo..sooooooo good..came out perfectly!!! I added a pinch of ground cinnamon and nutmeg..nd I used a dark springform pan..perfecto!!! Thank you for this recipie!! Xxx
Wendy Paul did u reduce the oven temperature by 25 degrees?
I've made this cake twice already within one month. it's a really delicious recipe! thanks for sharing.
Just finished making this and I also added a tablespoon of coconut extract. It’s delicious! Thank you for your wonderful video!
Great recipe👌👌. Came out perfectly. A tip for persons in tropical climates with no airconditioned kitchen. To prevent butter from melting/ getting too soft during beating, use a hand mixer and set bowl with the butter and cream cheese over ice cubes.
I’ve made this twice and now it’s become my favorite. Thank you so very much for the recipe and demonstration !!
Very throughly demonstrated. Thanks for sharing your talent with everyone!
Finally I got help with my deserts,thanks so much.Love you in Christ.
Sem dúvida este bolo é maravilhoso. Irresistível mesmo, o melhor que já comi 🙏🏼💕
I Made This Today! Turned out great for Father's Day. Thank you Joyce...
Not John - His Wife - Patricia! Ha!!!
My son and I made this cake and it was awesome. Great recipe 👍
I just took the cake out of the oven and cannot wait for it to cool so I can taste it. I'm sure it will be fabulous.
what I hate about these mixers is that they are so expensive and you have to stop and scrape the sides all the time. You would think with what they cost they would be able to scrape the sides on their own. Love all your videos, so well explained and I live in Italy we have the grams, not cups, so that is very helpful
kitchen aid has a scraping mixing pedal now most come with it or u can buy them separately if u get a second hand KA as they sell cheap sometimes under 200$ (they never break and last 20+ years)
Scrape the sides on their own ,🤣🤣🤣🤣
arrivagabry the Kitchen Aid mixer paddle scrapes the sides.
I have one but I rather use a hand mixer, no scraping the sides; works better.
This cake is the bomb! I have made it twice and it came out perfect. Thank you for this recipe.
My first cake ever and it was a great hit with my family. Thank you.
This reminds me of my mom's recipe which was lost. Will definitely try and keep this one. Thanks.
I & my wife : Indeed we love all your recipes & your lovely personality . U are amazing & awesome . Thank you for sharing your beautiful knowledge . 🌷🥀🌹🌸
I have searched in vain for this recipe, since I was about 20! No-one knew what I was talking about - Consistency of Pound Cake (my perception) made with cheese (misleading description from male who gave it to me)! Bless you - now I can die happy!
damn males.
Judith Tamock wtf with this commentary? 😂
RIP happily
Perfect Bundt cake ! Can’t thank you enough for the perfect recipe with perfect measurements
Awww THANK U so very much...I surprised my husband with this 4 Thanksgiving and he loves it....Its very good...👋🏾👋🏾👋🏾👌🏾
No fruitcake
Made it 2 days back it was so yummy. My husband asked me to make it again tomorrow he liked it very much. Thanks alot
Greetings Ms. Joy,
What a BLESSING you are! Thank you so very much!!!
Sorry! I meant Ms. Stephanie!! :-)
My god this is to die for....tried the recipt and its perfect ......i baked this for my mother in law bday i just took it out the pan and ate some of the scraps that were on the pan holy smokes. I cant wait for her to cut this tomorrow.
Love .Love Love the way you explain it so easily step by step 😉
Hi, I want to thank you very much for your great recipe of pound cake. You explained it very clearly, congratulations. I am writing from Ecuador, South America
Cream cheese is a creamy smooth, white and spreadable cheese which contains at least 33% butterfat with gum arabic added to stabilize and to increase its shelf life.
I'm sure ahe means it will get eaten all up! Mmm
This is the BEST pound cake recipe I've ever tried .. thank you so much for the recipe ❤
Yes, although you may have to adjust the recipe.
I can smell it now! Great recipe! Delicious! Yes, it wouldn't last the day in my house! My Four grandkids would love it! Thanks for sharing!
I've made this cake several times and my family loves it
Help. 1/1/2 sticks butter is 3 cups right?
Hi Ma'am
I made this cake for the first time. It came out excellent. Thanks for the recipe.
This is absolutely my favorite cake. Thanks Stephanie