This is the only photo I took when I made this pound cake because I was making three other cakes at the time but I wanted to share this recipe that I have used for many years. I have good memories of my mother baking pound cakes and taking them to friends. I have continued that tradition and here is the recipe for you all that visit my website. I will take photos when I make the next one.
Grandma Donna's Cream Cheese Pound Cake
Notes;
This cake will be placed in a cold oven, do not pre-heat the oven
Soften your sticks of butter and cream cheese by setting out to get it room temperature before using. If your kitchen is cold place somewhere warmer.
The batter will be slightly on the thick side compared to other cake batters.
First,
Butter and flour a tube cake pan ahead of time. You can use a spray but I do not use that.
3 Sticks of real butter (I use organic)
3 cups sugar (I use organic)
8 ounces of cream cheese
6 eggs (I use organic)
3 cups all purpose flour "Sifted"
2 teaspoons real vanilla extract
Cream butter and sugar until fluffy and then add cream cheese and cream some more. Crack the 6 eggs into a small bowl and then add one egg at a time into the batter and beat well after each addition. Sift flour and then add slowly to the creamed mixture. Blend well then blend in the vanilla. Spoon batter into the floured tube pan and give it a tap or two.
Place in a cold oven then turn the oven on to 300 degrees and bake for 1 and 1/2 hours or until tested done. Sometimes I have to cook it another 10 minutes or so. When done remove from heat to a cooling rack and let cool for half hour then turn out of pan on to a plate. Let the cake cool then flip it back over by using another plate.
I hope you enjoy this pound cake. Grandma Donna
