Sunday, April 10, 2011

Pound Cake Season!

Or rather, it's strawberry season! We usually pair strawberries, homemade whipped cream and this pound cake together during the spring. It's SO yummy! It's so good, in fact, that I didn't get a picture of a serving before they were all devoured!

Incredible Pound Cake
8 oz. cream cheese, softened
1 1/2 cup butter, softened
3 cups sugar
1 1/2 tsp vanilla extract (or almond, if desired)
6 eggs
3 cups flour

Blend together cream cheese and butter for 2 minutes.
Gradually add the sugar and beat for 5 full minutes.
Add the vanilla and then the eggs, one at a time, beating well after each.
Gradually add the flour, mixing on low. Mix until blended, but do not overbeat.

Grease and coat with sugar a 10" tube pan.
Bake at 325 for 90 minutes. Cool about ten minutes, then remove to a cooling rack.

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