I am so glad to read this. I spent about a month making cream cheese pound cakes that came out this way. Nobody at work complained but I was annoyed. Everytime I would take it out of the oven it fell. Even friends on the Baking Circle thought it was under baked. I can't tell you how much butter/sugar/flour/cream cheese I went through testing. And how much I whipped those eggs, butter, and sugar! Lesson learned! I can't wait to make another cream cheese pound cake now. Thanx again for sharing, KathyD

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