Wednesday, April 13, 2011
Sometime ago I posted a fondue set review, where I used this pound cake recipe to dip into chocolate. I made 2 loaves so one has been in the freezer, until now. Sliced it up, served with fresh strawberries and whipped cream. Delish!
Cream Cheese Pound Cake
as seen at Bakerella, makes 2 loaves
3 1/2 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature
Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.
Pour into 2 greased and floured 9 X 5 loaf pans.
Bake for about 60 minutes or until done. (mine took about 20 minutes longer)
Wrap well and freeze one loaf for later on.
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