Old School Butter Pound Cake
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|1 1/2 c||cake flour|
|1 1/2 c||all purpose flour|
|3 stick||butter, unsalted (softened at room temp)|
|8 oz||cream cheese, room temperature|
|3 1/4 c||sugar|
|1 1/2 tsp||vanilla extract|
|1 1/2 tsp||almond extract|
Victorville, CA (pop. 115,903)
Member Since Dec 2009
I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe!
Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
Remove cake from pan. Let cool on wire rack.