Cream Cheese Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 sticks of unsalted butter
1 8-ounce block of cream cheese
3 cups of sugar
6 large eggs
3 cups all-purpose flour
1/8 tsp. salt
1 Tbsp. vanilla
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Directions: |
Directions:The butter, cream cheese, and eggs should be at room temperature before baking. I pull out the night before if I am baking the next morning.
Preheat oven to 300º (make sure oven doesn't bake too hot or cold or this won't turn out...trust me!). Cream together the butter and cream cheese. Gradually add the sugar. Beat on high for 10 minutes. Add eggs one at a time. Combine the flour and salt in a bowl. Gradually add to the mixture. Stir in vanilla.
Pour into a greased and floured bundt pan. I use Baker's Joy spray. Bake for 1 hour and 40 minutes. Check for doneness after 1-1/2 hours. |
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Number Of
Servings: |
Number Of
Servings:12 to 16 |
Personal
Notes: |
Personal
Notes: This is one of my most treasured recipes. It came from my friend Mary Anderson of Charleston, SC. The recipe was given to her by her mother-in-law. It has been in her family for almost 100 years. It is the perfect southern pound cake and makes a wonderful cake to give as a gift. It also freezes well.
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