Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 355 milliliters butter; 710 milliliters cake flour (such as Swans Down®); 227 grams package cream cheese; 6 eggs at room temperature; 0 teaspoons ground nutmeg; 1 teaspoon vanilla extract; 591 milliliters white sugar

Cream Cheese Pound Cake requires approximately 2 hours from start to finish. One portion of this dish contains around 9g of protein, 39g of fat, and a total of 691 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of almond extract, butter, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying 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.

Ingredients you will need

Cream Cheese

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Vanilla

Almonds

Butter

Egg

Pour the flour and nutmeg into the bowl and beat until just incorporated.

Ingredients you will need

Nutmeg

All Purpose Flour

Equipment you will use

Bowl

Pour the batter into the prepared tube pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks