How perfect is this?..today is National Pound Cake day (go figure) and I have a most delicious pound cake to share with you all....
...and this lovely cake was as oh sooo good as it looks!
...the knife gently glided through the cake...so smooth...a hint of how wonderfully rich and dreamy the first slice would be in my mouth
...can you just see all the goodness?..eggs: check, butter: check, sugar: check, cream cheese: check...and a few strawberries thrown to make it all pretty with pink flecks
Cream Cheese Pound Cake from the Smitten Kitchen blog
link here See Smitten Kitchen beautiful pics and full recipe which includes a strawberry coulis
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) Philadelphia brand cream cheese, at room temperature
3 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract plus 1/2 teaspoon almond extract or 2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon salt
- Preheat the oven to 325°F. Lightly butter a 10-inch tube pan, then line the bottom with parchment paper. Alternately, you can use a 12-cup bundt pan, and simply butter and flour it.
- Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, then the flour and salt all at once. Beat just until incorporated.
- Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.
- Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.
...want more delicious-ness ? Drop by with your cup of coffee or tea to visit the sweet as sugar cookies blog!