Cream Cheese Pound Cake

Recipe Ingredients

3/4 lb	340g / 11oz	Butter
3 cups	594g / 20oz	Sugar - granulated
1/2 lb	227g / 8oz	Cream cheese
6 lbs	2724g / 96oz	Eggs (large)
3 cups	187g / 6.6oz	Cake flour - sifted
1/4 teaspoon	1.3ml	Salt
1 1/2 teaspoons	7.5ml	Almond extract
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

Pre-heat oven to 325F. Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after each.

Stir in flour. Don't be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube pan.

Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick.

NOTES:

* A pound cake made with cream cheese.

Yield: One large cake.

Source:
Cooking Light - March 1998

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