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White Lily

Cream Cheese Pound Cake


15 min


1 hrs 30 min


16 servings


Pillsbury™ Baking Spray with Flour 3 cups sugar
3 1/4 cups White Lily® Enriched Bleached All Purpose Flour 6 large eggs
1/2 tsp. salt 1 tsp. vanilla extract
1 1/2 cups butter softened1/2 tsp. almond extract
1 (8 oz.) pkg. cream cheese softened


  1. 1.
    HEAT oven to 325°F. Coat 10-inch tube pan with flour no-stick cooking spray.

  2. 2.
    COMBINE flour and salt in small bowl; set aside. Beat butter and cream cheese with electric mixer about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.

  3. 3.
    BEAT in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not overmix). Spoon batter into prepared pan.

  4. 4.
    BAKE 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.