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In case you already don’t know, I am part of The Sunday’s With Joy Baking group on Facebook. Joy The Baker Cookbook is one of my very favorite cookbooks, just ask my friend’s, they will tell you that I rave about it all of the time. To quiet me up, they bought 6 copies for gifts, I guess they got the hint, BIG TIME!
Today I am sharing with you, this delicious Cream Cheese Pound Cake. Pound Cakes are a wonderful, easy cake to bake when you need a quick delicious cake to eat plain or accompanied with fruit and cream.
Besides making Tunnel Of Fudge Cake birthday Cake for hubs this month, which should have been named, “Tunnel Of Love Cake”, I also baked a Cream Cheese Pound Cake, because Strawberry Shortcake is his favorite dessert.
Just add a tablespoon of sugar to a pint of sliced strawberries, let set in the refrigerator for about an hour before spooning over pound cake, with lovely juices, add a dollop of whipped cream. Everyone loves this dessert! Especially my hubby- dub- dubs!
[yumprint-recipe id=’9′]
Linked up to these parties: 
Carol Stadel
Monday 8th of January 2018
I think I will try to double and bake in a Bundt pan, Slices easier and can serve more with smaller slices for those concerned with calories. Will serve with different choices of fruits or mixed berries. Thank you for the recipe.
Del's cooking twist
Monday 23rd of February 2015
Wow, simply love it!!
nettie
Monday 23rd of February 2015
Thank you so much Del! Nettie
Tara
Tuesday 15th of April 2014
This looks like the perfect dessert, great recipe!!
nettiemoore11
Tuesday 15th of April 2014
Thank you Tara! nettie <3
mzkitty
Monday 17th of March 2014
can this be made with self rising flour
nettiemoore11
Monday 17th of March 2014
Dear mzkitty,
I do not have a lot of experience with self rising flour. I usually bake with all purpose flour. Nettie
Kathleen khan
Saturday 7th of December 2013
What do you mean by "rotate the cake"?
nettiemoore11
Saturday 7th of December 2013
Kathleen,
Depending upon your oven, you may need to rotate the cake pans on their racks to ensure even baking.
Don't wait until the cake has pulled away from the sides of the pan to test for doneness: test it by pressing gently with a fingertip near the center. The cake should slowly spring back. (You can also insert a toothpick or cake tester near the center of the cake; it should come out clean, with no batter sticking to it.) Once you remove the cake from the oven, let it cool on a wire rack. Run a knife around the edges of the cake pan to loosen the cake, and invert the pan onto another rack or plate. Cool completely before slicing or frosting.