Cream Cheese Pound Cake for Sunday Dinner

Yesterday I saw this on "Facebook" and had to adapt and throw it together for dessert for Sunday dinner.  So easy to make.  The main thing was to remember to pull the cream cheese and butter out of the refrigerator last night to have it at room temperature this morning to mix and bake. 

So indeed this morning I baked this aromatic and judging from the crumbs that broke off and I devoured, delicious pound cake!  It should be very nice served with the remaining strawberry and blueberry sorbet.


Ingredients for Cream Cheese Pound Cake:

3 sticks room temperature butter (3/4 pound)
3 C. sugar
8 ounces room temperature cream cheese (1/2 pound)
6 large eggs (leave on the counter 30 minutes to bring to room temperature)
3 C. sifted cake flour
1/4 t. salt
1 1/2 t. vanilla extract
1 t. almond extract

Preheat the oven to 300 degrees F.  Generously butter and flour bunt or tube pan and set aside.

(The directions on the Internet said to bake at 325 degrees F. if you go all the way back to the original posting, but the Facebook directions say 300 degrees F.  I baked at 325 for an hour than turned the temperature back to 300 degrees F. the last 30 minutes.)

Cream the butter, sugar, and cream cheese well.  Add the salt, vanilla, and almond extract.  Add the eggs one at a time beating after each addition.  Stir in the flour just enough to incorporate.    Pour evenly or spoon into the prepared pan and even out the top.  Bake for 1 hour and 30 minutes.  Remove from the oven and cool for 15-20 minutes then invert the cake onto a plate or cooling rack until completely cooled.  IF YOU WAIT TOO LONG TO REMOVE THE CAKE IT WILL STICK.


Ingredients for the Vanilla Glaze:

1 C, powdered sugar
1-2 T. cream
1/2 t. vanilla extract

Mix these ingredients together until smooth.  Add additional cream until the desired consistency is obtained.  Pour onto the cake coaxing it gently to spill down the sides of the cake.

Yield 12 generous slices.