Side Pannel
Vanilla Cream Cheese Pound Cake
- Prep Time: 15 Minute(s)
- Cooking Time: 1 hr 10 mins
- Serves: 12 Servings
Vanilla Cream Cheese Pound Cake
- Recipe Submitted by Foodie girl on 04/09/2014
Category: Holiday, Cheese, Cakes
Ingredients List
- Vegetable shortening, for greasing the pan
- 2-1/4 cups all-purpose flour, plus more for the pan
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 8 ounces cream cheese, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 1-1/2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Directions
1.
Preheat the oven to 325 degrees. Grease and flour a large Bundt pan; tap out any excess flour and set aside. In a medium bowl, sift together the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add the sugar and continue beating until light and fluffy, about 5 minutes, occasionally scraping down the side of the bowl with a rubber spatula.
2.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. With the mixer on low, add in the flour, and mix until just incorporated.
3.
Spoon the batter into the prepared pan, smooth the top and gently tap the pan on the counter to remove any air bubbles. Bake until a cake tester comes out clean and the cake is golden, about 60 to 70 minutes. Cool the cake in the pan on a wire rack for 10 minutes before inverting to cool completely before serving.
Preheat the oven to 325 degrees. Grease and flour a large Bundt pan; tap out any excess flour and set aside. In a medium bowl, sift together the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add the sugar and continue beating until light and fluffy, about 5 minutes, occasionally scraping down the side of the bowl with a rubber spatula.
2.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. With the mixer on low, add in the flour, and mix until just incorporated.
3.
Spoon the batter into the prepared pan, smooth the top and gently tap the pan on the counter to remove any air bubbles. Bake until a cake tester comes out clean and the cake is golden, about 60 to 70 minutes. Cool the cake in the pan on a wire rack for 10 minutes before inverting to cool completely before serving.
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