YUP, I’m in that baking mood again and tonight’s choice is Cream Cheese Pound Cake. I make this so often that I know the ingredients by heart. If you’ve NEVER tried making this before, you need to! It’s so easy that you’re not going to believe that such simple ingredients can make such a beautiful tasting cake.
1 (8 oz. pkg.) Cream Cheese, softened (NO SUBSTITUTES)
1 1/2 cups unsalted REAL Butter, softened (3 sticks)
2 3/4 – 3 cups Sugar (I prefer 2 3/4 c.)
6 large Eggs (room temperature)
2 tsp. PURE Vanilla extract
1 1/2 tsp. PURE Almond extract
1 1/2 tsp. Salt
3 cups cups All-Purpose Flour
Preheat oven to 350 degrees. Generously grease two 8 x 4-inch loaf pans or a bundt pan.
In a bowl, cream the butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat this for at least 5 minutes and up to 7 min., THIS STEP IS VERY IMPORTANT as this will aid in the cake rising!).
Add the eggs one at a time, beating well after each addition. Add in the vanilla and almond extracts. With mixer on low add the flour and salt in two additions. Immediately pour batter into prepared pans. Tap pans lightly on counter to eliminate any large air bubbles in the batter.
Bake for 60 – 75 minutes, for the loaf pans, and around 90 minutes for the bundt pan; or until cakes tests done. This all depends on your oven’s heat. If the tops begin to brown too quickly cover loosely with a piece of foil. Cool in pans for 10 minutes before removing.
Cool completely before slicing, I find that this cake is best when prepared a day ahead.