This Pecan Cream Cheese Pound Cake combines the soft richness of cream cheese with the warm crunch of toasted pecans. The result is a beautifully moist, buttery cake with nutty depth and a soft crumb.

Start by making a pound cake batter. First you'll mix your dry ingredients and set them aside. In a stand mixer, mix butter, cream cheese, sugar, vanilla, and salt. The key to a great pound cake is ...

Learn the top 20 cake recipes that Southern Living readers believe are the best of all time, from Hummingbird Cake to Million ...

Ingredients:1 1/2 cups unsalted butter, room temperature8 ounce cream cheese, room temperature2 1/2 cups sugar1 tsp vanilla extract1 tsp almond extract6 large eggs, at room temperature3 cups cake ...

Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.

¼ teaspoon salt. 6 large eggs, room temperature. 3 cups (15-ounces, 425 grams) cake flour. Simple Lemon Syrup. ¼ cup (2-ounces, 57 ml) fresh lemon juice ...

How to Make Lemon Cream Cheese Dump Cake. Make the crust. Stir cake mix and melted butter together, then press some of it into a buttered square baking pan to form the crust. Make the cream cheese ...