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.
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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