Cream Cheese Pound Cake
PREP TIME: 15 min
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COOK TIME: 1 hrs 30 min
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YIELD: 16 servings |
INGREDIENTS:
| 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 softened | 1/2 tsp. almond extract |
| 1 (8 oz.) pkg. cream cheese softened |
- Pillsbury® Baking Spray with Flour
- 3 1/4 cups White Lily® Enriched Bleached All Purpose Flour
- 1/2 teaspoon salt
- 1 1/2 cups butter, softened
- 1 (8 oz.) package cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 325°F. Coat 10-inch tube pan with flour no-stick cooking spray.
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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.
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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.
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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.
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