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tennessee almond cream cheese pound cake

t-easterly48-7872 avatar
Recipe by
Terry Easterly
@t-easterly48-7872
Bryan, TX

This velvety cake earns its incredible texture from the long beating times! The amounts of vanilla and almond extracts provide exceptional flavor. And, no, there is no baking powder nor baking soda in this recipe. I got the recipe from a very dear lady in eastern Tennessee that my aunt had adopted as her own, hence the name of the cake! She is an amazing person and an outstanding cook.

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yield 16 serving(s)
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For tennessee almond cream cheese pound cake

  • 3 c
    all-purpose flour, sifted
  • 1/2 tsp
    salt
  • 1 1/2 c
    butter, salted, room temperature
  • 8 oz
    full fat cream cheese, room temperature
  • 3 c
    sugar
  • 2 Tbsp
    pure vanilla extract
  • 1 Tbsp
    pure almond extract

How To Make tennessee almond cream cheese pound cake

  • 1
    Preheat oven to 325°. Grease and flour a large tube pan.
  • 2
    Blend salt into flour in medium bowl.
  • 3
    In a large mixing bowl, beat room temperature butter and cream cheese together until light and fluffy - about 3 minutes. Gradually add sugar, beating well after each addition. Add eggs, ONE AT A TIME, beating until no visible sign of the egg remains - about one minute per egg. Add the vanilla and almond extract and blend well. Add the flour, about one cup at a time, blending well after each addition.
  • 4
    Pour batter into prepared tube pan, leveling surface with a spatula. Bake at 325° for 1 1/2 hours until a toothpick inserted into the center of the cake tests clean. Depending on how hot your oven cooks, you may want to start testing at 1 hour and 20 minutes.
  • 5
    Let cake cool in pan at least one hour. Run a long thin knife around the center tube and the sides. Remove the center plate and run the knife under the bottom of the cake. Invert cake onto cake plate and let cool completely .
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