THE BEST Pound Cake

It’s a bitterly cold day here in NC. It’s also January 3rd and I SHOULD be eating low calorie. BUT we are expecting snow, I have a cold and haven’t been feeling well, and lets just say it’s not the best time to get motivated. So I’m drinking more water & minding portions. I’m also me & I love to bake, especially when it’s just the perfect day. Balance & all that.

I decided on a cream cheese pound cake. It’s tried and true. I’ve made this over & over again. The only change I made this time was the addition of almond extract. This is a new  favorite flavor for me but truly makes this recipe. I’m not sure what else I did that made this one THE BEST, maybe incorporating the ingredients better (since no kids were here distracting me?) but the crust on it was so perfect this time. IN LOVE.

So on this “snow day” my kids came home early from school since North Carolina CAN’T EVEN with the prediction of snow, to the smell of a fresh baked pound cake. This is a great distraction as we await what will likely be a disappointing amount of snowflakes or worse, sleet. Anyway, try it. You will love it!


Cream Cheese Pound Cake

1 8oz. block of cream cheese, softened

1 1/2 c butter, softened

3 cups sugar

4 eggs (preferably at room temperature)

1 Tbsp. vanilla

1 tsp. almond extract

3 cups flour

Preheat oven to 325 degrees. Cream butter, cream cheese and sugar together until light & fluffy. Add eggs one at a time, beating well between each. Add vanilla and almond, and mix. Add flour and incorporate but don’t over mix. Pour into a well greased bundt pan. Bake at 325 for 80 minutes or until toothpick comes out clean. Enjoy!



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