CREAM CHEESE POUND CAKE

Rose Mary Mogan

By
@cookinginillinois

I made this wonderful cake for a community event that I recently attended. It was very well received. I love the recipe because you can always change a few simple ingredients to make an entirely different cake altogether.

Adding the pastel marshmallows made for an impressive presentation. This cake is very moist, tasty and full of flavor.


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Comments:

Serves:

12 or more depending on portion size

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

3 stick
butter, softend
8 oz
cream cheese, softned room temperatue
3 c
all purpose flour, i used white lily
6 large
eggs, room temperature
1 Tbsp
lemon extract
2 Tbsp
vanilla bean paste
1 Tbsp
baking powder
2/3 c
evaporated milk
3 c
granulated sugar

Directions Step-By-Step

1
PREHEAT OVEN TO 325 DEGREES F. Cream butter and cream cheese in mixing bowl until very creamy.
2
Gradually add the sugar and beat well after each addition has been added.Then add in the eggs one at a time beating well after each has been incorporated into batter.
3
Sift the flour and baking powder together in a medium mixing bowl
4
Now alternate the milk and flour In 1/3 increments alternating after each has been added into the sugar egg mixture. Add in both extracts and beat again until well incorporated.
5
Spray a Bundt pan with Baker's Joy being sure to coat the tube & around sides and top of pan.
6
Bake in preheated 325 degree F. oven for 1 hour & 30 minutes or until tooth pick inserted into center of cake comes out clean. Be sure to leave at least 1 1/2 to 2 inches in cake pan to allow cake to rise.
7
Frost cake as desired. I used canned cream cheese frosting & Pastel colored mini marshmallows for this event, because it was on display for an extended period of time. Otherwise I would have used a homemade cream cheese frosting.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American