Neufchatel Pound Cake
(San Gabriel, CA, USA)
Cream Cheese Pound Cake
One day, I decided to bake a pound cake, since I knew I had all the ingredients on hand, somewhere!
Except, the cream cheese I had was developing sentience. Since it wasn't paying rent, it got evicted, and I had to change plans quickly, using low-fat neufchatel instead.
I halved the original recipe, which is just as well, since I only had one loaf pan handy - I've always known pound cake to be loaf-shaped, not bundt-shaped. I've since learned that bundt pounds are "Not Bad Things," so the next time I make it, I'll use the full recipe.
I also used vanilla extract instead of almond, since we're not an almond-friendly house, and several people had commented that it works quite nicely with that substitution.
So, here's the modified/halved recipe:
1 1/2 sticks butter
1 1/2 cups sugar
1/4 teaspoon Vanilla extract
4 ounces cream cheese
1 1/2 cups plain flour
Mix everything but the eggs and flour.
Beat 6 minutes with a mixer.
Add 3 eggs one at a time and reduce the speed of the mixer.
Blend in the flour.
Bake at 300 degrees for 1 1/2 hours.