Name: Cream Cheese Pound Cake with Lemon Glaze
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Butter - 1 ½ cups; Cream cheese - 1 (8 ounce) package; White sugar - 2 ½ cups; Eggs at room temperature - 6; Vanilla extract - 1 teaspoon; Almond extract - 1 teaspoon; Cake flour (such as Swans Down®) - 3 cups; Ground nutmeg - ¼ teaspoon

Ingredients for - Cream Cheese Pound Cake with Lemon Glaze

1. Butter 1 ½ cups

2. Cream cheese 1 (8 ounce) package

3. White sugar 2 ½ cups

4. Eggs at room temperature 6

5. Vanilla extract 1 teaspoon

6. Almond extract 1 teaspoon

7. Cake flour (such as Swans Down®) 3 cups

8. Ground nutmeg ¼ teaspoon

How to cook deliciously - Cream Cheese Pound Cake with Lemon Glaze

1 . Stage

Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.

2 . Stage

Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.

3 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.