Cream Cheese Pound Cake
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- 1 1/2 c
- butter, softened
- 8 oz
- cream cheese, room temperature
- 3 c
- large eggs
- 4 c
- cake flour, sifted
- 1 tsp
- vanilla extract
- 1 tsp
- almond extract
1Preheat oven at 325 degrees F. Grease and flour a 12-cup angel food/tube pan or Bundt pan and set aside.
2Cream together the butter and cream cheese. Gradually add the sugar and cream until fluffy.
3Add eggs, one at a time, mixing well after each egg. Add the vanilla and almond extracts and mix well.
4Add the cake flour, one cup at a time, mixing well after each cup. (Be Careful that you Do Not Over Mix the Flour)
5Pour the batter into the prepared pan and abake at 325 degrees F. for about 1 1/2 hours or until a cake tester inserted into the cake comes out clean.
6Cool for 10 minutes before removing from the pan. Makes 12 - 16 slices.
7For special occasions I put a light chocolate glaze on this cake.