Cream Cheese/Sour Cream Pound Cake
Rose Mary Mogan
8 ozcream cheese, or sour cream room temperature
6 largeeggs, room temperature
3 call-purpose flour
2 tspalmond extract
How to Make Cream Cheese/Sour Cream Pound Cake
- Preheat oven to 325 degrees F. Cream together the butter, cream cheese OR sour cream and sugar till very light airy and fluffy, about 10 to 15 minutes.
- Add sugar gradually and beat well. Add eggs one at a time, beating well after each one until well blended. Add the almond extract & beat till mixed.
- Then gradually add the flour, and mix well after each addition. Grease or spray a bundt pan and dust lightly with flour, or use BAKERS JOY, IT IS A BLESSING IN A CAN, it has the flour in the can.
- Pour batter into the prepared bundt pan.Then bake in preheated 325 degree F. oven for 1 1/2 hours or until toothpick inserted in center comes out clean. Let sit about 10 minutes in pan and them invert onto a cooling wire rack. Frost, dust with powdered sugar or leave plain. Great with fresh strawberries or slices canned peaches.