Almond Cream Cheese Pound Cake

by Siri Stevens

This is a terrific, all-purpose pound cake recipe. Notice the added flour because the 18.25 – ounce cake mixes are now 16.5 ounces. If you want to turn this into a lemon pound cake, substitute 1 tablespoon grated fresh lemon zest (from one large lemon) for the almond extract use the juice from the lemon for some of the water.

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (16.5 ounces) plain butter
recipe golden cake mix (Duncan Hines)
6 tablespoons all-purpose flour
(1.75 ounces)
1 package (8 ounces) cream cheese,
at room temperature
4 large eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract

1. Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess four. Set pan aside.
2. Place the cake mix and flour in a large mixing bowl and stir to combine. Add the cream cheese, eggs, water, sugar, oil, vanilla, and almond extract. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 to 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 40 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake, invert it into a rack, then invert it onto a serving platter that it is right side up. Slice and serve.

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