Cream Cheese Pound Cake
By Divapat in Nashville
Overall Rating
Description
A luscious, velvety smooth pound cake. My mom gave me this recipe years
ago and it's always a hit!
Ingredients
1 8-oz. package cream cheese
2 sticks UNSALTED butter
2 cups sugar
6 eggs
2 cups plus 6 tablespoons sifted flour
2 1/4 tsp baking powder
2 teaspoons vanilla extract
Directions
Preheat oven to 375° F. Spray a 10" tube pan with floured non-stick
spray for baking. Pre-sift flour then measure out the 2 cups plus 6
tablespoons into sieve. Add the 2 1/4 teaspoons of baking powder and
sift this mixture. In the meantime, thoroughly cream the cream cheese
and butter. Add sugar and cream until mixture is light. Add eggs, one at
a time and mix well after each addition. Add flour mixture in small
batches, blending well after each addition. Finally, add the 2 teaspoons
of vanilla extract and blend well. Pour batter into prepared pan and
bake 40 - 60 minutes until cake tester inserted in middle of cake comes
out clean. Allow to cool in the pan for 10 minutes and then turn cake
out onto your favorite cake dish. My folks like to eat chunks of this
cake, warm from the oven; my daughter will even re-heat slices in the
microwave from time to time! No need to ice this cake, but it can very
successfully be served with ice cream or fresh fruit salad.
Prep Time: 1 Hr 15 Min
Cook Time: 40 Min
Total Time: 1 Hr 55 Min
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*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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