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Classic Southern Pound Cake Recipe

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This recipe for Classic Southern Pound Cake, by , is from Ruehl Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alma Helpling

Category:
Category:

Ingredients:  
Ingredients:  
3 cups superfine or granulated sugar
1 cups unsalted butter, at room temperature
6 oz cream cheese, at room temperature
4 large eggs, at room temperature
2 large egg yolks, at room temperature
cup half & half
3 tsp vanilla extract
3 cups all purpose flour
1 tsp salt

Directions:
Directions:
With oven rack in center position, preheat to 300. Grease & flour a 10 (14 cup) Bundt pan. Beat sugar, butter & cream cheese with a heavy-duty electric stand mixer fitted with paddle attachment on medium high speed until very fluffy & pale in color, 5-7 minutes. Add eggs, one at a time, beating on low speed just until yellow disappears after each addition. Add egg yolks, half & half, & vanilla. Beat on low speed just until blended. Stir together flour & salt in medium bowl; gradually add to butter mixture in 3 batches, beating on low speed just until blended after each addition, scraping down sides of bowl as needed. Remove bowl from stand. Scrape batter from paddle. Using a spatula, stir batter once by hand, scraping sides & bottom to incorporate any unmixed batter. Spoon batter in prepared pan. Gently tap pan on counter to release any large air bubbles. Bake in preheated oven until cake is golden & long wooden pick inserted in center comes out clean, 1⅓ hour - 1 hour. Cool cake in pan on wire rack 15 minutes; remove cake from pan. Cool completely on wire rack before slicing & serving, about 2 hours.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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