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The Stylist Taste Bud : Cream Cheese PoundCake

Mar 14, 2019 @ 3:02pm

Many of You Have Been Asking for my Recipe for my amazing Cream Cheese  Poundcake ! Here is a preview from my Recipe Book Releasing in May !

So Easy , So Delicious ! POST PICTURES!..

Ingredients:

  • 3 sticks of Sweet Cream Salted Butter
  • 8 oz cream cheese
  • 6 large eggs
  • 3 cups sugar, sifted
  • 3 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 3 cups cake flour
  • ½ teaspoon baking powder
  • All INGREDIENTS SHOULD BE ROOM TEMPERATURE
  • Yields – Regular Sized Bundt Pan or 3-4 Loaf Pans

 

Directions : 

  • DO NOT PREHEAT OVEN
  • MIX Cream Cheese & Butter , Creamy Texture is the Goal !
  • Add the first 3 eggs , 1 at a time  mix for approximately 1 minute after each egg
  • Add Sugar in halfs, MIX AFTER EACH HALF
  • Add the last 3 eggs , 1 at a time  mix for approximately 1 minute after each egg
  • Mix in the vanilla extract and almond extract.
  • Add half of the flour and all of the baking powder
  • Mix Completely
  • Add the Remainder of the Flour
  • Spoon the batter into a well greased pan/s ( I like the Baking Spray w/Flour)
  • Swirl a butter knife around the pan and batter to release excess air
  • Place into a cold oven, heat to 325.
  • Bake for 1 ½ hours. Baking  could vary depending on your oven.
  • Let cool for at least 20 minutes , Remove from Pan ..Serve