Cream Cheese Poundcake

Yields

12-14

Ingredients


3 ¾ Cup Cake Flour
1½ Tsp Baking Powder
1 8oz pkg Cream cheese
1½ Cups Butter
3 Cups Sugar
6 Eggs
1 Tbsp Vanilla Extract
2 teaspoon Almond Extract

Nutritional information

No nutrition information available

Instructions

Bring all ingredients to room temperature. Preheat oven to 325F. Grease well and flour a Bundt pan, tube pan or 2 1-lb loaf pans. Combine flour and baking powder, set aside Cream butter, cheese and sugar until fluffy. Add eggs, one at a time. Stir in dry ingredients in thirds. Fold in extracts.

Bake in Bundt or tube pan for 1½ hours, loaf pans for 1 hour. Cake may be moist on top when taken out of oven. Let cool before cutting.