Cream Cheese Pound Cake
Buttery, moist and delicious cake.
Yield
18 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
butter
|
|
| 3 | cups |
sugar
granulated |
|
| ½ | pound |
cream cheese
|
|
| 6 | large |
eggs
large |
|
| 3 | cups |
cake flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
almond extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
butter
|
|
| 7.1E+2 | ml |
sugar
granulated |
|
| 226.8 | g |
cream cheese
|
|
| 6 | large |
eggs
large |
|
| 7.1E+2 | ml |
cake flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 7.5 | ml |
almond extract
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
Cream the butter, sugar and cheese together until the mixture is light and fluffy.
Add salt, vanilla and almond extract.
Beat well. Add eggs, one at a time, blending well after each.
Stir in flour.
Don't be vigorous; mix it just enough to incorporate the flour.
Spoon into a greased tube pan. Bake in preheated oven for 1½ hours.
Cool for 15 to 20 minutes, then invert the cake onto a serving dish and remove the tube pan.
If you wait too long, it will stick.
