218550 annette cheese pound cake Recipes

butter, cream cheese, room temperature, sugar, vanilla extract, eggs, flour, salt

softened salted butter, cream cheese, sugar, eggs, all-purpose flour, salt, vanilla extract

butter , no substitutes, room temperature, cream cheese, room temperature, sugar, eggs, room temperature, flour, vanilla

flour, baking powder, salt, cream cheese, softened, butter, sugar, eggs, grated lemon rind, lemon juice, vanilla, powdered sugar

all-purpose flour, whole wheat pastry flour, baking powder, salt, eggs, fat-free buttermilk, canola oil, light corn syrup, vanilla extract, egg whites, sugar, divided, butter (1 stick, unsalted softened ), neufchatel cheese (see ingredient note in directions)

butter, shortening, granulated sugar, cream cheese, flour, eggs, vanilla extract

all-purpose flour, baking powder, unsalted butter, softened, cream cheese, softened, sugar, vanilla extract, eggs, at room temperature, powdered sugar, white rum, water

butter, light cream cheese, softened, sugar, eggs, flour, vanilla

softened butter, sugar, cream cheese softened, eggs, all purpose flour, vanilla

butter, softened, cream cheese, softened, sugar, eggs, vanilla extract, lemon extract, king arthur unbleached all-purpose flour, baking powder, salt, sugar , sliced fresh strawberries and whipped cream, optional

key lime-glazed cream cheese lb cake, serves 12 servings; 1 large cake or 6 small loaves, butter, softened, cream cheese, softened, sugar, eggs, cake flour , sifted twice, salt, vanilla extract, almond extract, preheat the oven to 325 degrees. grease and flour a 10-inch bundt pan., beat the butter and cream cheese with an electric mixer until well combined. add the sugar. mix for 7 minutes, until fluffy. add the eggs, 1 at a time, beating after each until blended. gradually add the flour, beating after each addition, until all is added and combined. add the salt, vanilla, and almond extract. mix again., pour into the prepared pan. hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. bake for about 11/2 hours. the cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean., make in mini loaf pans , you can get 6 loaves from 1 recipe. pour a little over 1 cup of batter into each prepared pan. cook for about 1 hour if in the loaf pans., oven and let cool in the pan for about 15 minutes. invert the cake onto a wire rack and let cool completely before putting it on a cake plate or wrapping in aluminum foil for delivery.

butter or margarine, softened., cream cheese, sugar, eggs, vanilla, all-purpose flour, salt

cream cheese (8oz), softened, margarine, sugar, eggs (room temperature ), flour, vanilla

butter-softened, granulated sugar, cream cheese-softened, eggs, all purpose flour, salt, vanilla extract

cream cheese, eggs, margarine or butter, all purpose flour, vanilla, white sugar

flour, baking powder, salt, cream cheese, butter, eggs, grated lemon rind, lemon juice, vanilla, sugar, powdered sugar

butter or margarine, softened, cream cheese, softened, sugar, eggs, all-purpose flour, salt, vanilla extract

butter or margarine, softened, cream cheese, softened, sugar, eggs, all-purpose flour, salt, vanilla extract