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Cream Cheese Pound Cake

June 27, 2013

This is one moist and decadent pound cake! It turns out perfectly and ready for a simple topping of whipped cream and fresh fruit. Thank you to Ms. Paula Dean for the incredible recipe.

1 1/2 cups (3 sticks) butter, at room temperature
1 (8 oz.) package cream cheese, at room temperature
3 cups granulated white sugar
6 large eggs
3 cups cake flour, sifted twice after measuring
pinch of salt
1 teaspoon vanilla extract
1 teaspoon almond extract


  • Preheat oven to 325 degrees F.
  • Butter and sugar a 10-inch non-stick bundt pan.
  • In a large bowl, cream together butter and cream cheese with an electric mixer until well combined.
  • Add in sugar and continue to mix for about 6 minutes, until fluffy.
  • Add eggs, one at a time, beating after each addition, until well blended.
  • Gradually add flour, beating and scraping down the sides until it is all incorporated.
  • Mix in salt and extracts.
  • Pour into prepared pan.
  • Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets.
  • Bake for about 1 1/2 hours.
  • The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
  • Remove from oven and let cool in the pan for about 15 minutes.
  • Invert the cake onto a wire rack and let cool completely before serving.
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