We all love pound cake here at our house. This is an old recipe and I have seen many versions of this recipe each just a little different in some way. This is a great one, easy, turns out each and every time. One trick I have learned is to heat the oven to 300 and once you put the cake in the oven turn up the temperature to 325. This causes the cake to rise evenly having a perfect shaped cake. Today I did have to cook the cake for 1:25 before it was done. I hope you love this recipe as much as we do. Today we topped the finished cake with fresh berries and whipped cream.
Angie’s Cream Cheese Pound Cake
1 1/2 cups butter
1 8 oz cream cheese
3 cups sugar
1 tablespoon vanilla paste
1/4 teaspoon salt
6 large eggs
3 cups cake flour ~ sift after measuring/I use Swans Down brand
Preheat oven to 325
Butter and flour a 10 inch bundt pan. The pan I use is somewhat thin.
In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for 6 minutes, until light and fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and vanilla paste.
Pour batter into the prepared pan. Bang the pan gently on the counter about 3 times to help remove any air bubbles. Bake for about 1:15 hour and 15minutes. The cake is done when it a toothpick inserted comes out clean.Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a baking rack. Let cake cool completely before serving.
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