Easy Cream Cheese Pound Cake
1½ cups butter, softened
1 8 oz package Cream cheese, softened
3 cups sugar
6 large eggs
1½ tsp pure vanilla extract
½ tsp pure almond extract
3 cups all-purpose flour
⅛ tsp salt
For the Glaze-
1 cup powdered sugar
½ tsp pure vanilla
¼ tsp pure almond extract
1 TBS milk, to consistency
Set the butter, cream cheese and eggs out on the counter at least 4 hours before making this recipe so that they can come completely to room temperature.
Preheat the oven to 300.
Grease and flour a 10 inch tube pan and set aside.
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. (will appear kind of fluffy).
Add eggs, one at a time, beating just until yellow disappears.
Add vanilla mixing well.
Combine flour and salt in a separate bowl and mix well. Gradually add flour/salt mixture to butter mixture, beating at low speed just until blended.
Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean. Recheck every 5 minutes until done. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
For the glaze
Mix ingredients together in a small bowl until desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.
This recipe for easy cream cheese pound cake comes complete with those delicious crispy edges and a deep rich taste.
Pound Cake, Cream Cheese Pound Cake, Cream Cheese Icing
Thursday, December 11, 2014 - 4:22am