Tender and buttery, this pound cake is always a winner.
Great toasted, served plain, with ice cream, layered in a trifle or as a layer
in an icebox cake. This is the most versatile cake you'll ever make
Ingredients
- 8 ounces cream cheese, room temperature
- 1 1/2 cups unsalted butter, room temperature (3 sticks)
- 3 cups granulated sugar
- 3 cups cake flour, sifted after measuring
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste, or extract
- 1 teaspoon almond extract
- 6 jumbo eggs, or 7 large eggs
- powdered sugar for garnish if desired
Instructions
- Preheat oven to 300 degrees.
- Grease and flour a large (12 cup) bundt pan or two loaf pans.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese until smooth.
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