Easy Cream Cheese Pound Cake
By: Wendi Spraker
Published: Thursday, December 11, 2014 - 4:22am

Ingredients




1½ cups butter, softened
1 8 oz package Cream cheese, softened
3 cups sugar
6 large eggs
1½ tsp pure vanilla extract
½ tsp pure almond extract
3 cups all-purpose flour
⅛ tsp salt
For the Glaze-
1 cup powdered sugar
½ tsp pure vanilla
¼ tsp pure almond extract
1 TBS milk, to consistency

Preparation

1 Set the butter, cream cheese and eggs out on the counter at least 4 hours before making this recipe so that they can come completely to room temperature. 2 Preheat the oven to 300. 3 Grease and flour a 10 inch tube pan and set aside. 4 Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. (will appear kind of fluffy). 5 Add eggs, one at a time, beating just until yellow disappears. 6 Add vanilla mixing well. 7 Combine flour and salt in a separate bowl and mix well. Gradually add flour/salt mixture to butter mixture, beating at low speed just until blended. 8 Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean. Recheck every 5 minutes until done. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack. 9 For the glaze 10 Mix ingredients together in a small bowl until desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

About

This recipe for easy cream cheese pound cake comes complete with those delicious crispy edges and a deep rich taste.