Thursday, May 17, 2012

Cream Cheese Pound Cake

Pound cakes are so versatile, you can eat them plain, with a glaze or with fruit and cool whip. No two pounds cakes are alike and there are hundreds of recipes out there.  I love this pound cake recipe for several reasons: it's easy to make, the ingredients aren't complicated, it uses cream cheese so it is super moist and you can use margarine instead of butter! I always have margarine in my fridge but I can's say the same about butter so I if decide to make this cake at the last minute I don't have to go to the store.

Cream Cheese Pound Cake

  • 1 (8 oz.) pkg cream cheese
  • 1 1/2 cups of margarine or butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon lemon extract
  • 3 cups all purpose flour
  1. Allow cream cheese to come to room temperature by removing from the refrigerator 30 minutes prior to making cake or soften for 15-20 seconds in microwave.
  2. Using a mixer cream margarine, cream cheese and sugar until smooth.
  3. While mixing continually add eggs one at a time and then add vanilla, lemon and almond extract. Gradually add flour until texture is smooth.
  4. Pour batter into a greased and floured tube or bundt baking cake pan.
  5. Bake at 300°F for 2 hours or until a toothpick inserted in center comes out clean.
  6. Remove from cake pan and allow to cool on cooling rack or plate before serving.

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