Cream Cheese Pound Cake
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|1 1/2 c||butter, softened|
|8 oz||cream cheese, softened|
|1 1/2 tsp||vanilla extract|
|3 c||all purpose flour|
Augusta, GA (pop. 203,532)
Member Since Apr 2011
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.
Preheat oven to 300 degrees. Grease and flour 10 inch tube pan.
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.