cream cheese pound cake
(2 ratings)
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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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(2 ratings)
yield
10 serving(s)
prep time
30 Min
cook time
1 Hr 20 Min
Ingredients For cream cheese pound cake
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8 ozpackage cream cheese (room temperature)
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1 1/2 cbutter, room temperature
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3 cwhite sugar
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6eggs
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3 call-purpose flour
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1 tspalmond extract
How To Make cream cheese pound cake
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1Preheat oven to 325 degs.F; grease and flour a 10-inch tube pan. (I use Pam)
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2In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
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3Add eggs, two at a time, beating well with each addition. Add flour, all at a time, and mix in. Add almond extract.
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4Pour 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.
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