Cream Cheese Pound Cake
Ingredients
- 3/4 cup butter OR margarine, softened
- 4 ounces cream cheese, softened
- 1 cup + 2 tablespoons sugar
- 3 eggs, room temperature
- 1-1/2 teaspoons pure vanilla extract
- 1/4 cup Crown® Lily White® Corn Syrup
- 1-1/3 cups all-purpose flour
- 3 tablespoons Fleischmann's® Corn Starch
- 1/2 teaspoon Fleischmann's® Baking Powder
- 1/8 teaspoon salt
PRODUCTS
Instructions
- Preheat oven to 325°F (300°F for nonstick, coated or glass pans). Spray a 9 x 5-inch loaf pan with cooking spray.
- Beat butter and cream cheese in large mixer bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time, until well blended, then vanilla and corn syrup.
- Combine flour, corn starch, baking powder and salt together. Add dry ingredients to butter mixture, 1/3 at a time, mixing after each addition until combined. Transfer batter to prepared pan. Smooth top of batter with spatula.
- Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.
Recipe Tip: Use a fluted tube pan for a prettier cake!
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