Almond Cream Cheese Pound Cake
Vanilla-flavored cream cheese pound cake with cream cheese glaze
Equipment
- 1 10-15 cup Bundt pan
Ingredients
- 3 cups granulated sugar
- 1 ½ cups (3 sticks) butter, softened
- 8 ounces (1 block) cream cheese, softened
- 3 cups all-purpose flour
- 6 large eggs, room temperature
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Shortening
- Extra flour
Instructions
- Preheat the oven to 300 degrees F. Use a basting brush or hand to grease a large pound-cake pan with shortening. Dust it with the flour. Shake out any extra flour once the pan is coated.
- Cream the sugar, butter, and cream cheese with a mixer until light and fluffy.
- Sift the flour, salt, and baking soda in a separate bowl. Add the flour to the sugar/butter/cream cheese mixture, alternating with the eggs and ending with the flour mixture. Do not overbeat the batter.
- Stir in the extracts.
- Pour the batter into the prepared Bundt pan.
- Bake for 1 hour and 30 minutes or until a toothpick test comes out clean.
- Cool in the pan for 15 minutes on a wire rack. Remove from the pan and cool completely.
Notes
How to Measure Flour
Loosely spoon the flour into a measuring cup, leveling it with a knife. Overestimating or adding too much flour can make your cake dry.Room Temperature Ingredients
Ensure the chilled ingredients are at room temperature for this recipe because they can affect the baking time.How to Prevent Over-Browning
Check the cake 15-20 minutes before it has finished cooking. If the cake is brown, place a sheet of aluminum foil sprayed with cooking spray on the top to prevent over-browning.Nutrition
Calories: 576kcalCarbohydrates: 75gProtein: 10gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 159mgSodium: 431mgPotassium: 130mgFiber: 1gSugar: 51gVitamin A: 884IUCalcium: 93mgIron: 2mg
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