This is the ONLY cake I bake from scratch!
Cream cheese pound cake is so easy, so simple, so fool-proof that it just makes sense to be my go-to when I need to bring a dessert to a dinner or have someone over for tea. Plus, it’s a definite homage to my southern roots. Besides tea cakes and cracking pecans, nothing reminds me of my childhood in Beaumont, Texas better than a slice of this here pound cake.
I can’t take credit for the recipe because it’s tried and true! Google for yourself and see.
If you want a dense cake perfect with whipped cream and a cup of coffee, here’s the recipe.
Author: Robyn Stone | Add a Pinch
• 3 sticks butter 1 1/2 cups
• 1 8- ounce package cream cheese
• 3 cups sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 6 eggs
• 1 tablespoon
1 Preheat oven to 325 degrees. Prepare bundt or tube pan and set aside.
2 Let butter, cream cheese, and eggs come to room temperature.
3 Cream together butter, cream cheese and sugar til fluffy. Add eggs one at a time. Add flour and salt and vanilla.
4 Mix until just well-combined but do not over mix.
5 Pour into prepared bundt or tube pan.
6 Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 and half hours.