Cream Cheese Pound Cake

Just made this cake again last night..perfect taste and texture! Since it is a true butter cake it keeps really well and mellows at fairly cool room temp wrapped or in a cake keeper. I have used this recipe for years with the addition of almond extract! Make sure you beat each egg until fully combined and the texture of the cake will be fluffier than a normal pound cake.  If we have any left after two days it gets sliced and put into fridge or freezer. Mine cooks in preheated oven at 300 with two pyrex cups of water on same rack. Varies from hour and a half to hour and forty five minutes..use buttered floured 10 in tube pan..cook until firm lightly brown and cracked on top.

Recipe >> Cream Cheese Pound Cake - Elizabeth's Edible Experience: Cake Cravings

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