Cream Cheese Pound Cake - White Lily®
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Cream Cheese Pound Cake


16 Servings

Prep Time

15 min

Cook Time

90 min

Total Time

180 min

recipe image


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


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

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.

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.

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.


Serving Size (1 slice, 1/16 of cake), Calories 470 (Calories from Fat 220), Total Fat 24g (Saturated Fat 14g, Trans Fat 1g), Cholesterol 140mg, Sodium 270mg, Total Carbohydrate 58g (Dietary Fiber 1g, Sugars 38g), Protein 6g; Percent Daily Value*: Vitamin A 15%, Vitamin C %, Calcium 4%, Iron 8%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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