Linda Griffith Recipe

Cream Cheese Pound Cake

By Linda Griffith sothernladee


My grandmother has been gone for years now but she made the best pound cake that I have ever eaten. It was crispy on the top and sides and so delicious and moist on the inside. I have tried many recipes but never have been able to get it to taste like her. I tried this recipe and it is close, not quite but since I can't have hers this will have to do.


Recipe Rating:
 4 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

1 1/2 c
butter, softened
Find more recipes at goboldwithbutter.com
8 oz
cream cheese, softened
3 c
sugar
6 large
eggs
1 1/2 tsp
vanilla extract
3 c
all purpose flour
1/8 tsp
salt
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Preheat oven to 300 degrees. Grease and flour 10 inch tube pan.
2
Beat butter and cream cheese until creamy, about 2 minutes..Gradually add sugar and beat 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. Combine flour and salt in a four cup measuring cup and gradually add to butter mixture. Beat at low speed just until blended. Pour batter into the prepared tube pan. Fill a 2 cup measuring cup with water. Place in oven with the cake. Make sure measuring cup is oven proof. Bake at 300 hundred oven for an hour and a half. After removing from pan, place on rack to cool completely.

About this Recipe

Course/Dish: Cakes