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Almond Cream Cheese Pound Cake

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Submitted by: mshivers60

 

Almond extract is added to this pound cake batter for extra flavor. Cream cheese is beaten in with the butter and gives the cake a slight tanginess.
 

Ingredients

  • 1 1/2 cups butter, softened
  • 1 (8 oz.) pkg. cream cheese, softened
  • 3 cups granulated sugar
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 eggs
  • 1 teaspoon almond extract

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Method

Heat oven to 300 degrees. Lightly coat a 10-inch fluted tube pan with non-stick cooking spray; set aside. In a large mixing bowl, beat together butter, cream cheese, and sugar on low speed until smooth. Stir together flour, salt, and soda in a medium bowl. Add flour mixture to cream cheese mixture alternately with eggs, beating on low speed after each addition. Beat in extract. Spoon into prepared pan. Bake for 1 1/2 hours until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack.

 

Notes: This versatile pound cake is delicious served with fresh fruit or whipped cream.

 

Number of Servings: 12

 

Submitted by: mshivers60 ()

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