White Lily Cream Cheese Pound Cake
Every baker needs a fantastic pound cake recipe in their arsenal, and you just can’t go wrong with this cream cheese version.
Ingredients
- 1 ½ c unsalted butter or margarine - softened
- 1 (8-ounce) package cream cheese, softened
- 3 c granulated sugar
- 6 large eggs - room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 c White Lily All-Purpose Flour
- ½ teaspoon salt
Instructions
- 1. Preheat oven to 325°. Butter and flour a 10-inch tube pan.
- 2. In large bowl, beat butter or margarine and cream cheese with a mixer at medium speed until creamy, about 1 minute. Gradually add sugar, beating until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add in extracts.
- 3. In another large bowl, whisk together flour and salt. Fold flour mixture into butter mixture just until combined. (Do not overmix.) Spoon batter into prepared pan, and place on a baking sheet.
- 4. Bake until a wooden pick inserted near center comes out clean, about 1 ½hours. Let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on a wire rack.