Almond Cream Cheese Pound Cake
Recipe type: Dessert, Baking, Pound Cake
Cook time: 
Total time: 
Serves: Makes one 10-inch Bundt cake
Beautiful cake that tastes better a day or two after making it. It needs only a simple glaze or a dusting of sugar and it goes perfectly with coffee or tea.
  • 1 cup butter, room temperature
  • 8 oz cream cheese, room temperature
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2¼ cups sugar
  • 1 teaspoon almond extract
  • 1½ cups sifted powdered sugar
  • 2 oz softened cream cheese
  • ½ teaspoon almond extract
  • 1-2 tablespoons milk
  1. Grease and lightly flour a 10-inch fluted Bundt or tube pan; set aside. Combine flour, baking powder and salt in a bowl. Set aside.
  2. Preheat oven to 325 F degrees.
  3. Beat butter and cream cheese using your stand mixer or hand mixer on medium speed to high speed, about 30 seconds or until softened.
  4. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add almond extract.
  5. Add eggs, one at time, beating on low to medium speed for 1 minute after each additionand scraping bowl frequently.
  6. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.
  7. Bake about 75 minutes or until a toothpick inserted near center comes out clean.
  8. Cool in pan on wire rack for finve minutes then remove from pan; cool completely on wire rack ( about 2 hours). Top cake with glaze.
Recipe by Latest Recipes at