cream cheese pound cake
(2 RATINGS)
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!
No Image
prep time
30 Min
cook time
1 Hr 20 Min
method
---
yield
10 serving(s)
Ingredients
- 8 ounces package cream cheese (room temperature)
- 1 1/2 cups butter, room temperature
- 3 cups white sugar
- 6 - eggs
- 3 cups all-purpose flour
- 1 teaspoon almond extract
How To Make cream cheese pound cake
-
Step 1Preheat oven to 325 degs.F; grease and flour a 10-inch tube pan. (I use Pam)
-
Step 2In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
-
Step 3Add eggs, two at a time, beating well with each addition. Add flour, all at a time, and mix in. Add almond extract.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes