Mother's Cream Cheese Pound Cake
This is the pound cake I make again and again. Perfect for any occasion throughout the year and a delicous foundation for fruit, sweet sauces, and ice cream!
Ingredients
- 8 ounces cream cheese softened
- 3 sticks butter softened
- 3 cups sugar
- 6 eggs
- 1 Tbsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp baking powder
- 3 cups Swan's Down cake flour
Instructions
- Preheat oven to 350° F In a stand mixer with the paddle attachment, cream together the butter and the cream cheese. Add sugar gradually. Beat until fluffy and combined. Add eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts.
- Measure flour into a bowl and add the baking powder. Stir with a fork to combine. Then add the flour one cup at a time to the wet ingredients, beating well after each addition. Spoon into a greased bundt pan and smooth out the top. Batter will be very thick.
- Bake at 350° for 1 hour to 1 hour 15 minutes. If you use convection bake, reduce temperature to 325°. Ovens heat differently so before removing from oven, stick a long wooden pick in center of cake to see if it comes out clean. If not quite done, bake a little longer, checking after 5 minute increments. Enjoy!