Cream Cheese Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1.5 cup butter, salted8 oz. cream cheese3 cup granulated sugar6 large eggs3 cups all-purpose flour1/8 tsp salt1 tbs vanilla extract1 tbs almond extract1 tbs lemon juice
Beat butter and cream cheese at medium speed with an electric mixer until creamed (do not over beat).
Gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined.
Crack eggs into a bowl first to avoid getting shells in the mix.
Sift 3 cups of flour.
Combine flour and salt.
Gradually add to butter mixture, beating at low speed just until blended.
Stir in vanilla, almond, and lemon juice.
Pour batter into greased and floured 10-inch bundt pan.
Smooth the batter with spatula to even out.
Bake at 300 degrees Fahrenheit for 90 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 or 15 minutes; remove from pan and let cool on wire rack.
Serving Size: makes 15 slices
Number of Servings: 1
Recipe submitted by SparkPeople user HANNIPSCOTT.
Gradually add sugar, beating well.
Add eggs, 1 at a time, beating until combined.
Crack eggs into a bowl first to avoid getting shells in the mix.
Sift 3 cups of flour.
Combine flour and salt.
Gradually add to butter mixture, beating at low speed just until blended.
Stir in vanilla, almond, and lemon juice.
Pour batter into greased and floured 10-inch bundt pan.
Smooth the batter with spatula to even out.
Bake at 300 degrees Fahrenheit for 90 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 or 15 minutes; remove from pan and let cool on wire rack.
Serving Size: makes 15 slices
Number of Servings: 1
Recipe submitted by SparkPeople user HANNIPSCOTT.
Nutritional Info Amount Per Serving
- Calories: 7,345.8
- Total Fat: 386.6 g
- Cholesterol: 2,107.3 mg
- Sodium: 3,352.2 mg
- Total Carbs: 900.7 g
- Dietary Fiber: 10.2 g
- Protein: 95.8 g
Member Reviews