Saturday, April 7, 2012

Week 14: Southern Living's Cream Cheese Pound Cake

We've been in celebration mode this week as Tuesday was my husband's birthday.

For his cake he chose a regular pound cake. Since I had already made a Million Dollar Pound cake for week 2, I decided to make a Cream Cheese Pound Cake that I had made years ago after seeing the recipe in Southern Living. He actually enjoyed this cake more than the Million Dollar Pound Cake. It very well may be my new go-to recipe when I need to make a pound cake.

Cream Cheese Pound Cake

1 and 1/2 cups butter (3 sticks) at room temperature
1 (8 ounce) package cream cheese, at room temperature
3 cups sugar
6 large eggs, at room temperature
1 Tablespoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon salt

Preheat oven to 300 degrees.
Using an electric mixer - mix butter and cream cheese until creamy.
Gradually add sugar and beat for 4 minutes. Add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.

Sift flour and salt together and gradually add to the creamed mixture, beating until well blended. Pour into a greased and floured bundt pan.

Bake cake at 300 degrees for an hour and 45 minutes, or until a cake tester comes out clean.
Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.Serve with berries or sliced peaches.

Enjoy! Happy Baking!

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