Real Recipes From Real Home Cooks ®

my mother's cream cheese pound cake

★★★★★ 2
a recipe by
Josephine Quick
Indianapolis, IN

Serve with whip topping and fresh fruit.

★★★★★ 2
serves 12
prep time 20 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For my mother's cream cheese pound cake

  • 3 stick
    unsalted butter softened
  • 1
    8ounce package of cream cheese, softened
  • 3 c
  • 6 lg
  • 3 c
  • 1/8 tsp
  • 1 Tbsp
    pure vanilla extract

How To Make my mother's cream cheese pound cake

  • 1
    Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time. beating just until yellow disappears.
  • 2
    Combine flour and slat; gradually add to butter mixture, beating at low speed just until blended. After each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch Bundt or tube pan.
  • 3
    Bake at 300 degree for 1 hour and 35 minutes until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes, remove from pan, and cool completely on wire rack.

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