Easter Cream Cheese Pound Cake

Easter Cream Cheese Pound Cake is a delicious dessert that is perfect for Easter celebrations. This cake is a combination of cream cheese and pound cake, which makes it rich, moist, and flavorful. The recipe is easy to follow, and the result is a beautiful and delicious cake that will impress your guests.

Ingredients:

- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- Powdered sugar for dusting

Serving: 12-16 slices

Cooking Tips:

- Make sure the butter and cream cheese are at room temperature before starting.
- Use a stand mixer or hand mixer to beat the butter and cream cheese until light and fluffy.
- Add the sugar gradually and beat until the mixture is smooth.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour and salt together and add to the mixture in three parts, mixing well after each addition.
- Add the vanilla and almond extracts and mix until well combined.
- Pour the batter into a greased and floured bundt pan.
- Bake at 325°F for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Appearance and Taste:
Easter Cream Cheese Pound Cake is a beautiful cake with a golden brown crust and a moist, tender crumb. The cream cheese adds a tangy flavor that complements the sweetness of the cake. The vanilla and almond extracts give the cake a subtle, yet delicious flavor. The cake is perfect for serving with a cup of coffee or tea, or as a dessert after a meal.
Type: Dessert Cake
Main Ingredients: Cream Cheese, Butter, Flour