Easy Cream Cheese Pound Cake – Eat With Your Eyes


Ingredients: 1½ cups butter, softened,1 8 oz package Cream cheese, softened,3 cups sugar,6 large eggs,1½ tsp pure vanilla extract,½ tsp pure almond extract,3 cups all-purpose flour,⅛ tsp salt,1 cup powdered sugar,½ tsp pure vanilla,¼ tsp pure almond extract,1 Tbs milk, to consistency

  1. Set the butter, cream cheese and eggs out on the counter at least 4 hours before making this recipe so that they can come completely to room temperature.
  2. Preheat the oven to 30
  3. Grease and flour a 10 inch tube pan and set aside.
  4. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. (will appear kind of fluffy).
  5. Add eggs, one at a time, beating just until yellow disappears.
  6. Add vanilla mixing well.
  7. Combine flour and salt in a separate bowl and mix well. Gradually add flour/salt mixture to butter mixture, beating at low speed just until blended.
  8. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
  9. Bake at 300F for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean. Recheck every 5 minutes until done. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
  10. For the glaze
  11. Mix ingredients together in a small bowl until desired consistency is reached, but should be thin.
  12. Add more milk one teaspoon at a time to get the thinness you want.
  13. Drizzle over cooled cake.


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