Buttered and toasted slices of cream cheese pound cake topped with peaches or other fruit alongside a dollop of vanilla ice cream--divine and delicious!
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Servings: 16servings
Calories: 408kcal
Author: Lucy Brewer
Ingredients
3cupsall-purpose flour
⅛teaspoonsalt
1 ½cupsunsalted buttersoftened
18 oz.package cream cheese(don't use low fat)
3cupsgranulated sugar
6large eggsroom temperature
3teaspoonsalmond extract
Instructions
To Bake Pound Cake:
Preheat oven to 325. Grease and flour two loaf pans or dishes.
Sift flour and salt into a medium bowl and set aside. Cream butter and cream cheese in bowl of stand mixer for about 5 minutes, or until well-mixed and creamy. Add sugar and mix on medium-high for about 5 minutes until fluffy.
Add eggs, one at a time, mixing until just blended. Add almond extract. Gradually add flour, beating on low until well blended. Pour into prepared loaf pans.
Bake for 45 minutes to an hour, checking after 45 minutes with a tester. You want it slightly gooey and not over-cooked. Mine took an hour.
To Toast Pound Cake:
Slice cake and brush each side with melted butter. Place under broiler just long enough to brown slightly, maybe 1 minute.