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 REAL Butter, softened (3 sticks)
2 3/4 – 3 cups Sugar
6 large Eggs
2 tsp. PURE Vanilla extract
1 tsp. PURE Almond extract
2 tps. 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 for at least 5 minutes this is an important step!).
Add the eggs one at a time beating well after each addition. Mix in vanilla and almond extracts. With mixer on low add the flour and salt in two additions. Immediately pour in batter into prepared pan. Tap pans to eliminate any large air bubbles in the batter.
Bake 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.