Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe

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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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
10
Prep:
30 Min
Cook:
1 Hr 20 Min

Ingredients

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  • 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

How to Make Cream Cheese Pound Cake

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.

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About Cream Cheese Pound Cake

Course/Dish: Cakes
Other Tag: Quick & Easy




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