Cream Cheese Pound Cake

Prior to this 'late development' of cooking and baking obsession, I had one go to recipe for Cake which my family would request on holidays and some special occasions.  I got this recipe for my very dear friend Lashonda. One day, I went to visit her and she had just finished baking. Her house was filled with the scent of this cake, I couldn't wait to take a peek at it. It was golden brown, moist looking and I thought to myself "I sure hope she offers me a slice with a glass of milk.' 'That cake looks and smells good Shonda!' I praised. 'Oh yeah girl, let me cut us a slice' she responded.

It was love at first bite. 'Shonda, you have to give me this recipe' I said. 'No problem boo' she responded 'it's one I got from my grandma.' Ever since that day I've been making this cake and loving it. Here you go Cream Cheese Pound Cake:

Ingredients
1 (8 oz.) package cream cheese, softened
3 sticks butter room temperature (Land O Lakes works wonderful)
3 cups sugar
3 cups all purpose flour, sifted (Cake flour works great)
1 tsp salt
6 large eggs
1 Tbsp vanilla extract


Preparation:

In a large mixing bowl, beat cream cheese and butter until smooth. Gradually beat in the sugar and salt. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan.

Place Pan in cold oven. Bake at 300° until tester inserted near center comes out clean, about 1 hour and 15 minutes longer. Let cool in pan for 15 minutes before removing to a rack to cool completely. Cheers!



Preparation