A sweet and moist pound cake, perfect for gifting this holiday season.
Author: Nikki Gladd
Ingredients
1 ½cupsbutter, at room temp
1(8-oz) package cream cheese, at room temp
3cupssugar
6large eggs
3cupsall-purpose flour
¼teaspoonsalt
1tablespoonvanilla bean paste or vanilla extract
½teaspoonalmond or lemon extract
confectioners sugar
Instructions
Preheat oven to 350 degrees F.
Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating well, 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond or lemon flavorings. Spoon batter into chosen pan and bake according to the times below, or until a toothpick inserted in the center comes out clean:
Standard-Size Muffin Pans (paper-lined): 22 to 25 minutes
Miniature Muffin Cups (paper-lined): 16 o 18 minutes
12 cavity (¼ cup capacity) Mini Fluted Tube Pan (greased): 20 minutes
Wilton Mini Fluted Tube Pan (greased): 30 minutes
Miniature Loaves (greased): 25 minutes
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Dust with confectioners sugar, if desired.