Cream-Cheese Pound Cakes

Ingredients

Refrigerated
- 6 Eggs, large

Baking & Spices
- 3 cups All-purpose flour
- 2 tsp Salt
- 3 cups Sugar
- 1 tsp Vanilla extract

Oils & Vinegars
- 1 Cooking spray, Nonstick

Dairy
- 1 1/2 cups Butter, unsalted

Other
- 1 Bar (8 ounces cream cheese, room temperature

Time
Prepare: 20M
Total: 1H 45M

Found on marthastewart.com

marthastewart.com

169 0 2017-08-02 10:07:59

Title:	Cream-Cheese Pound Cakes
Descrition:	For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

Cream-Cheese Pound Cakes

Refrigerated
- 6 Eggs, large

Baking & Spices
- 3 cups All-purpose flour
- 2 tsp Salt
- 3 cups Sugar
- 1 tsp Vanilla extract

Oils & Vinegars
- 1 Cooking spray, Nonstick

Dairy
- 1 1/2 cups Butter, unsalted

Other
- 1 Bar (8 ounces cream cheese, room temperature

The first person this recipe

marthastewart.com

169 0

Found on marthastewart.com

Site Name

Martha Stewart

Site Title

Cream-Cheese Pound Cakes

Site Description

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

Cream-Cheese Pound Cakes

Cream-Cheese Pound Cakes

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

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