Ree’s Cream Cheese Pound Cake

Cream cheese pound cakeA Cream Cheese Pound Cake is an all time favorite, however adding a little freshly grated lemon zest and additional flavorings, makes it extra special.


  • 8 oz. cream cheese
  • 1 1/2 cups butter, softened (3 sticks)
  • 3 cups sugar
  • 6 eggs
  • 1/2 teaspoon freshly grated lemon zest
  • 3 cups cake flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pure lemon extract
  • 1/2 teaspoon imitation rum extract
  • 1/2 teaspoon pure orange extract
  • 1/2 imitation coconut extract
  • 1/2 vanilla extract


  1. Preheat oven to 325 degrees F.
  2. Cream the cream cheese and butter in a large bowl with an electric mixer.
  3. Gradually add sugar, one cup at a time; beat until light and fluffy.
  4. Add eggs one at a time; beating about 1 minute per egg addition.
  5. Add extracts and lemon zest.
  6. Sift together dry ingredients and add to mixture.
  7. Pour into a greased and floured Bundt pan.
  8. Bake in preheated oven for 1 hour and 20 minutes.
  9. Cool 10 minutes in pan, then turn onto a cake rake to finish cooling.
Twist: Combinations of flavors

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