Name: Cream Cheese Pound Cake with Lemon Glaze
Prep time: 30 min
Cook time: 80 min
Total time: 120 min
Yield: 1
Ingredients: 1.5 cups butter; 1 (8 ounce) package cream cheese; 2.5 cups white sugar; 6 eggs at room temperature; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 3 cups cake flour (such as Swans Down®); 0.25 teaspoon ground nutmeg

Cream Cheese Pound Cake with Lemon Glaze

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Prep Time:
30 minutes

Cook Time:
80 minutes

Total Time:
120 minutes

Rich and dense pound cake made with butter and cream cheese for decadent flavor.

Ingredients:

1.5 cups butter
1 (8 ounce) package cream cheese
2.5 cups white sugar
6 eggs at room temperature
1 teaspoon almond extract
3 cups cake flour (such as Swans Down®)
0.25 teaspoon ground nutmeg

Instructions:

Preheat your oven to 325 degrees F (160 degrees C) and generously grease and flour a 10-inch tube pan.
In a large bowl, use an electric mixer to blend butter and cream cheese until smooth. Mix in sugar until light and fluffy, resulting in a lighter color. Add eggs two at a time, blending well before adding more. Stir in vanilla and almond extracts with the last eggs. Gently fold in flour and nutmeg until just combined. Transfer batter to tube pan.
Bake in the preheated oven for about 80 minutes or until a toothpick inserted into the center comes out clean. Check after 1 hour. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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