Cream Cheese Pound Cake

Cake 43

1 pack (8 oz) Cream Cheese
3 sticks butter softened
3 cups Cake Flour or All-Purpose
3 cups white Sugar
6 Eggs
1 tablespoon Vanilla Extract
1/2 tablespoon Almond Extract (optional)
1/4 tsp salt (a pinch)
1 to 2 cups confectionary sugar
1 to 1 1/2 Tbsp milk
Vanilla or lemon (optional)


  1. Preheat over at 325°F
  2. Combine all ingredients except eggs & flour. Mix with hand mixer.
  3. Once mixed add eggs and mix another minute or two until well combined.
  4. Add 1 cup cake flour or all-purpose flour (whichever your using) at a time to moist mixture.
  5. Spray bunt pan with cooking spray or flour the traditional way.
  6. Add mixture to greased bunt pan and bake for 90 minutes at 325°
  7. Once done (check with toothpick) take out oven and let set for about 15-20 minutes. Flip cake on to serving dish and continue to let cool.
  8. OPTIONAL….icing if desired. 1 cup confectionery sugar & 1 tablespoon milk….mix in a small bowl and drize over cake once its cooled. Use 2 cups confectionery sugar & 1-1/2 tablespoons of milk if you want your icing thicker. A tab of vanilla extract (or any flavor you desire) lemon is good as well. ENJOY