the most ultimate buttery cream cheese pound cake
★★★★★
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This recipe lives up to it's name. It is from Food.com and published by Kittencal's Kitchen. She says the following, This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)
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Ingredients For the most ultimate buttery cream cheese pound cake
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1 1/2 cbutter, softened (no substitutions)
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1 pkg(8 ounce) cream cheese, softened
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3 csugar
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6 lgeggs, room temp
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1 1/2 tspvanilla (or use almond extract)
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3 call-purpose flour
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2 tspsalt
How To Make the most ultimate buttery cream cheese pound cake
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1Preheat oven to 350 degrees F.
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2Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
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3In a bowl cream the butter and cream cheese until smooth.
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4Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
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5Add the eggs one at a time beating well after each addition.
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6Mix in vanilla.
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7With mixer on low add the flour and salt in two additions.
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8Immediately pour in batter into prepared pan.
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9Tap pans to eliminate any large air bubbles in the batter.
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10Bake 60-75 minutes, or until cakes tests done.
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11Note: if the tops begin to brown too quickly tent loosely with foil.
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12Cool in pans for 10 minutes.
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13Turn out the cakes then cool completely with the tops up on a wire rack.
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14Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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