My Mother's Cream Cheese Pound Cake

My Mother's Cream Cheese Pound Cake

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Josephine Quick

By
@Kayliann

Serve with whip topping and fresh fruit.

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
20 Min
Cook:
1 Hr 35 Min
Method:
Bake

Ingredients

  • 3 stick
    unsalted butter softened
  • 1
    8ounce package of cream cheese, softened
  • 3 c
    sugar
  • 6 large
    eggs
  • 3 c
    flour
  • 1/8 tsp
    salt
  • 1 Tbsp
    pure vanilla extract

How to Make My Mother's Cream Cheese Pound Cake

Step-by-Step

  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.

Printable Recipe Card

About My Mother's Cream Cheese Pound Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American



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