By Jannel Williams
White Lilly cream cheese pound cake 🎂
1 step
Prep:20minCook:1h 25min
https://www.facebook.com/share/r/18q9cEfUBK/
Updated at: Wed, 14 May 2025 19:49:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
2
Low
Nutrition per serving
Calories46.3 kcal (2%)
Total Fat3.1 g (4%)
Carbs3.6 g (1%)
Sugars2 g (2%)
Protein1.1 g (2%)
Sodium17.9 mg (1%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Cream Cheese Pound Cake
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Ingredients:
• 3 1/4 cups White Lily® Enriched Bleached All-Purpose Flour⠀⠀
• 1/2 teaspoon salt⠀⠀
• 1 1/2 cups butter, softened⠀⠀
• 1 (8 oz.) package cream cheese, softened⠀⠀
• 3 cups sugar⠀⠀
• 6 large eggs, at room temp⠀
• 1 teaspoon vanilla extract⠀⠀ • 1/2 teaspoon almond extract⠀⠀
Directions:⠀
1. Heat oven to 325°F. Coat 10-inch tube pan with flour no-stick cooking spray.
2. Combine flour and salt in small bowl; set aside. Beat butter and cream cheese with electric mixer about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.
3. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not overmix). Spoon batter into prepared pan.
4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.
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