@whitelily: We love our cream cheese pound cake so much but sometimes we don't need to bake a whole cake. Here's our favorite recipe for a half batch of Cream Cheese Pound Cake. Find the full recipe below!👇️ ✨REMINDER: Don't forget to save this recipe for later!✨ Ingredients: • 1 2/3 cups White Lily® Enriched Bleached All-Purpose Flour⠀ • 1/4 teaspoon salt⠀ • 3/4 cups butter, softened⠀ • 1/2 (4 oz.) package cream cheese, softened⠀ • 1 1/2 cups sugar⠀ • 3 large eggs, at room temp • 1/2 teaspoon vanilla extract⠀ • 1/4 teaspoon almond extract⠀ Directions: 1. Heat oven to 325°F. Coat loaf pan with flour no-stick cooking spray.⠀ 2. Combine flour and salt in small bowl; set aside. Beat butter and cream cheese with an electric mixer for about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.⠀ 3. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not overmix). Spoon batter into prepared pan.⠀ 4. Bake 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.  

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Wednesday 03 June 2026 16:25:02 GMT