ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cream Cheese Pound Cake

Yield one 10-inch cake

Ingredients

  • 1 1/2 cups butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups sifted cake flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

How to Make It

  1. Cream butter and cream cheese. Gradually add sugar, beating at medium speed of electric mixer 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, stirring until thoroughly combined. Stir in flavorings.

  2. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on wire rack.

Oxmoor House Homestyle Recipes