Ingredients for Almond Cream Cheese Pound Cake
- not used in recipe
- 8 ounces cream cheese
- 4 large eggs
- 2 cups granulated sugar
- not used in recipe
- not used in recipe
- 1 teaspoon almond extract
- not used in recipe
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How to Make Almond Cream Cheese Pound Cake
- Bring 8 ounces of cream cheese to room temperature.
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large mixing bowl, combine all ingredients: room temperature cream cheese, 2 cups granulated sugar, 1 teaspoon almond extract, 4 large eggs, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ½ cup milk.
- Mix with an electric mixer on low speed for 1 minute, until just combined.
- Increase mixer speed to medium and beat for 2 minutes, until the batter is smooth and thick.
- Pour batter into the prepared tube pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve your Almond Cream Cheese Pound Cake alone or with fresh berries and sweetened whipped cream.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
82g
Fat
22g
Carbs
10g
