fay's cream cheese pound cake
(1 rating)
This is a Southern pound cake recipe that my family loves. It replaced a sour cream pound cake and a regular pound cake and is always the best. It is especially good with fresh peaches or strawberries. It freezes well, if you have left overs! Enjoy!!
(1 rating)
yield
16 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For fay's cream cheese pound cake
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3 csugar
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3 stickbutter, unsalted
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8 ozcream cheese
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1 Tbspvanilla extract
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1 tspalmond extract
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6eggs, beaten
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2 call purpose flour
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1 cself rising flour
How To Make fay's cream cheese pound cake
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1Preheat oven to 350 degrees. Grease and flour bunt pan or spray with baking spray. My smaller bunt pan allows me to make 3 individual cakes in small pans.
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2Bring Cream cheese, Eggs, and butter to room temperature. (takes about 30 minutes on the kitchen counter)
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3Cream butter, cream cheese and sugar until fluffy and light. Add vanilla and almond flavoring. Mix in
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4Beat eggs lightly. Add flour to creamed mixture, alternating flour with beaten eggs. Beginning with flour and ending with flour. Pour into prepared pan. Bake at 350 degrees for 60 minutes, check for doneness (using a toothpick in the center) and adjust in 5 minute increments. When the pick comes out clean, place on wire rack and cool in pan for 15 minutes. Turn out onto wire rack to cool. ENJOY!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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