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To achieve the perfect Creamy Dreamy Cream Cheese Pound Cake, it's essential to understand the role each ingredient plays in creating that signature flavor and texture. Let’s break down the key components of this delightful dessert.

Cream Cheese Pound Cake

A delightful twist on a classic dish.
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Ingredients
  

1 cup (8 oz) cream cheese, softened

1 cup (2 sticks) unsalted butter, softened

3 cups granulated sugar

6 large eggs, at room temperature

3 cups all-purpose flour, sifted

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon baking powder

1/2 teaspoon salt

Instructions
 

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan or Bundt pan.

    In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. This might take about 3-4 minutes, ensuring they are well incorporated.

      Gradually add the sugar, beating until light and fluffy. This step is crucial for achieving a light texture in your pound cake.

        Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary.

          In a separate bowl, whisk together the flour, baking powder, and salt.

            Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.

              Stir in the vanilla and almond extracts until fully incorporated.

                Pour the batter into the prepared pan and smooth the top with a spatula.

                  Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12