Cream Cheese Pound Cake
Add eggs on at a time and beat well.
Recipe Summary Cream Cheese Pound Cake
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.Ingredients | Best Lemon Pound Cake Recipe With Sour Cream1 ½ cups butter1 (8 ounce) package cream cheese2 ½ cups white sugar6 eggs at room temperature1 teaspoon vanilla extract1 teaspoon almond extract3 cups cake flour (such as Swans Down®)¼ teaspoon ground nutmegDirectionsPreheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.Info | Best Lemon Pound Cake Recipe With Sour Creamprep: 30 mins cook: 1 hr 20 mins additional: 10 mins total: 2 hrs Servings: 14 Yield: 1 10-inch cake
TAG : Cream Cheese Pound CakeDesserts, Cakes, Pound Cake Recipes,