White Lilly cream cheese pound cake 🎂

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Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream Cheese Pound Cake ⁠ ✨Don't forget to save this recipe for later!⁠✨⁠ ⁠ 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.⁠