Cream Cheese Pound Cake Using Cake Flour. Preheat oven to 300F. Preheat oven to 325.
By adding baking powder baking soda sour cream cream cheese andor other ingredients the pound cake evolved into a lighter cake. After persistent recipe testing with many failures I found the best ratio of ingredients to produce a moist dense and flavorful pound cake. In a large mixing bowl mix butter and cream cheese until creamy.
Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium.
Start with ROOM TEMPERATURE butter REAL butter cream cheese and eggs which makes for easier mixing and a more creamy outcome and using cake flour cup for cup gives it a more velvet type texture. Start with ROOM TEMPERATURE butter REAL butter cream cheese and eggs which makes for easier mixing and a more creamy outcome and using cake flour cup for cup gives it a more velvet type texture. Generously coat a 10-inch tube pan with shortening. Stir in vanilla and almond extract.