Cream Cheese Pound Cake
Marquerette Allen’s Recipe
1 8oz package cream cheese
12oz (3 sticks) butter (softened)
3 cups sugar
8 large eggs
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon butter flavoring
3 cups Swan's Down brand cake flour
Set oven for 325 degrees, then grease and four a bundt pan or a tube pan,
Cream the butter and cheese together until fluffy.
Blend in sugar. Add eggs, one at a time, blending well. Mix in flavorings, then cake flour. With an electric mixer, beat for 3 minutes; if by hand, mix for 300 strokes. Pour into the pan and bake for 90 minutes, or until a toothpick inserted in the middie comes out clean.
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Pound cake, known for its dense and rich texture, is a classic dessert that has captured the hearts of many bakers. The secret to a great pound cake lies not just in the ingredients but also in the method of preparation. Using cream cheese enhances the flavor and moisture, making it a delightful variation on traditional recipes. To achieve the best results, ensure your butter and cream cheese are at room temperature before mixing; this helps create a smooth batter. Furthermore, always combine your dry ingredients separately before mixing them into your wet ingredients to avoid any lumps. Experimenting with flavors, such as adding lemon zest or chocolate chips, can elevate your pound cake even further. Serving suggestions could include fresh berries, whipped cream, or a light glaze to complement the cake. Whether you’re celebrating a special occasion or simply indulging yourself, this Cream Cheese Pound Cake is sure to impress family and friends alike. Enjoy the baking process, and remember that the secret ingredient is always love!
Where do you get butter flavoring? TIA