Cream Cheese Pound Cake
Ingredients
- 3 sticks butter
- 16 oz cream cheese at room temperature
- 3 cups sugar
- ½ tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- 6 large eggs at room temperature
Instructions
- Preheat Oven to 325
- Spray 10-inch fluted Bundt pan or tube pan with non-stick spray – I used one 10-inch Bundt Pan and 6 cake Mini-Bundt pan
- In a large bowl (stand-up mixer preferable) beat the butter and cream cheese at medium-high speed until creamy
- Add the sugar, and beat until fluffy
- Beat in the extract
- In a separate medium bowl, combine the flour and baking powder
- Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs, beating until just combined. Repeat process twice with the remaining flour mixture and eggs.
- Spoon 1/2 the batter into the prepared pan
- Bake for 1 hour and 10 minutes. If cake is getting to brown cover with foil the last 10-15 minutes.
- Let cool in the pan for 10 minutes and remove to a wire rack to continue cooling – Repeat with the other 1/2 of the batter.
Notes
1 serving of a 48 serving size is 4 WW+ points (these are very thin slices of cake)
Best served with fruit, whip cream or just by itself!!
By author Adapted from Paula Deen
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