Cream Cheese Pound Cake Recipe

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Cream Cheese Pound Cake

Patricia Hoskins

By
@phoskins

This is a wonderful pound cake that I have made for years. I use either vanilla extract or almond or even lemon extract for different flavors. Be sure to bake the right amount of time--too little, gooey. Too long--too dry. Great with fruit, or with chocolate sauce or alone with a cup of coffee for breakfast. Enjoy!


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Rating:

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Serves:

10

Prep:

30 Min

Cook:

1 Hr 20 Min

Ingredients

8 oz
package cream cheese (room temperature)
1 1/2 c
butter, room temperature
3 c
white sugar
6
eggs
3 c
all-purpose flour
1 tsp
almond extract

Directions Step-By-Step

1
Preheat oven to 325 degs.F; grease and flour a 10-inch tube pan. (I use Pam)
2
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3
Add eggs, two at a time, beating well with each addition. Add flour, all at a time, and mix in. Add almond extract.
4
Pour into a 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Be sure to check for doneness after an hour. A toothpick inserted will come out clean. Don't undercook-it may be gooey and don't overcook-it will be dry.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy