HAPPY MONDAY FRIENDS! I hope y’all had a great weekend! Ours was super busy but fun. We had our weekly bible study last night and my husband and I hosted at our house. So, it called for a dessert! Come check out my new Cream Cheese Pound Cake Recipe!
If you know me, you know how much I love cook books!I It’s because I enjoy looking at the pretty pictures, plus I need a recipe for practically anything I make. I’m always on the look out for new recipes so I was excited when I spotted this Christmas with Southern Living Book circa 2003 at the thrift store for just $1. I flipped through it at the store and instantly saw several good Christmas gift giving ideas along with tons of good looking recipes. So, I snagged it and found this recipe! I tried it yesterday and my husband declared it was “the best pound cake you’ve ever made’. So, here it is with a glowing endorsement by my better half! (Please read the important tips below before you start.)
CREAM CHEESE POUND CAKE BY YOLANDA POWERS, DECATUR ALABAMA
*1 ½ cup butter softened
*1 8-ounce package cream cheese softened
*3 cups sugar
*6 large eggs
*3 cups all-purpose flour
*⅛ teaspoon salt
*1 Tablespoon Vanilla Flavoring
Powdered sugar (optional)
1-Beat butter and cream cheese at medium speed with an electric mixer about 30 seconds or until creamy.
2-Gradually add 3 cups sugar, beating 1 minute.
3-Add eggs, 1 at a time, beating just until yellow disappears.
4-Combine flour and salt, gradually adding to butter mixture. Beat at low speed just until blended. (Do not over mix)
5-Stir in vanilla. (The batter is quite thick. And good. But how can you go wrong with 3 cups of sugar?)
6-Spoon batter into a greased and floured tube or Bundt pan.
7-Bake at preheated oven at 300 degrees for 1 hour and 30-40 minutes or until a long wooden pick inserted in center cones out almost clean.
8-Cool in pan on a wire rack 10-15 minutes. Then remove cake from pan by turning upside down on a plate.
9-Sprinkle with powdered sugar, if desired.
1-They recommend you DO NOT beat this cake batter as long as you would for most pound cakes or it will rise out of your pan.
2-I used Pam’s No-Stick Cooking spray (called Baking made with Flour) and it claims a perfect release and it’s true! Be sure to shake the can well and coat your Bundt pan thoroughly, then add the batter. My cake fell right out perfectly intact!
3-I baked the Bundt cake for exactly 1 hour and 35 minutes. Mine was moist yet cooked thoroughly. After the cake cooled I inverted the cake onto a plate then sprinkled powdered sugar on top using my sifter. Then I carefully transferred it to my cake stand. (Obviously cooking times may vary but this time was perfect for my oven.)
One of our friends brought homemade peach ice cream and it paired beautifully with the pound cake and some decaf coffee. Honestly we’ve been nibbling on it all day and it’s soooo good! I’m sure it would go well with any flavor ice cream as well.
So, if you are looking for a simple pound cake recipe this one’s for you! Also, in the book they give an extra little tip on how to make a Cappuccino Pound Cake by simply dissolving 3 tablespoons instant espresso powder in 3 tablespoon hot waster and add it to the batter along with the eggs. I think I’ll tty that one next!
Well, I hope you have a great day! There are more easy recipes in the book that I’ll try soon and share. Meanwhile, I’m having g little technical difficulty with my blog not sharing to Facebook and I hope to have that remedied soon with the help of my son this week! So, please be sure to check out my Instagram and Facebook or sign up for the emails so my blog posts will come straight to your in box! Thank you for stopping by and Hugs to you sweet friends! xoxo Dell