Insanely Easy Cream Cheese Pound Cake

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CAKE INGREDIENTS:

– 1 cup unsalted butter, room temperature (2 sticks) – 1 (8 ounce) package cream cheese, room temperature (1 block) – 2 teaspoons vanilla extract – ¼ teaspoon almond emulsion (optional) – ½ teaspoon lemon extract – 1 (15 ounce) box butter cake mix, dry – 1 (3.4 ounce) box cheesecake pudding mix, dry – ¼ cup all-purpose flour – ¼ cup sugar – 4 large eggs – ⅓ cup milk – ¼ cup water

– Preheat the oven to 325 degrees F. Grease and flour a 9-10 inch bundt pan very well. – Add the butter, cream cheese and extracts and mix until completely smooth. – Add the remaining ingredients and mix until well incorporated.

– Add the batter to the prepared pan and smooth it evenly. – Bake at 325 degrees F for 55-60 minutes.

– Cool in the pan on a wire rack for about 20 minutes, then turn out of the pan onto the wire rack and cool completely before adding a glaze or powdered sugar.

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