Easy Dessert Recipes #4

One Slice Of This Cake Is Never Enough! Theis Strawberry Swirl Cream Cheese Pound Cake was the prettiest dessert for the party! Everyone who saw it kept ooh and ahhing over it throughout the afternoon.

And the best part? It tasted even better than it looked! I would even go as far as to say it was the best pound cake I had ever eaten.

And the fact that it was completely polished off by the end of the shower told me I wasn’t the only one who felt the same. It was perfectly dense and moist like any good pound cake should be. And the strawberry swirl added the perfect amount of fruity sweetness. So delicious!

Ingredients:

1-1/2 cups butter, softened
3 cups sugar
1 (8-oz.) pkg. cream cheese, softened
6 large eggs
3 c. all-purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 c. strawberry glaze
1 (6-inch) wooden skewer

Directions:

Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, one at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and flour 10-inch (14-cup) tube pan (about 2-2/3 cup batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooded skewer. Repeat procedure once, and top with remaining third of batter.

Bake at 350 degrees for one hour to one hour and ten minutes or until a long wooded pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Photo attribution and Easy Dessert Recipes courtesy of: A Well-Seasoned Life.

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Quick tip: This cake work well with any flavor fruit glaze or you can simply omit it for a traditional cream cheese pound cake.