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Cream Cheese Pound Cake

I was visiting a favorite aunt recently when she served this amazing pound cake.  I've always been ambivalent about pound cakes thinking they were rather boring, but there's nothing boring about this one.  It's light and absolutely luscious.  So, with a tip of the hat to cousin Jessica ...

3 sticks unsalted butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs
1½ teaspoons vanilla extract
3 cups AP flour
pinch salt

Preheat oven to 300°, and place a bowl with 2 cups of water into the oven for moisture.

Cream the butter and cream cheese in a mixer bowl.  While slowly beating gradually add in the sugar over a five minute period.  Add eggs one at a time until each is  incorporated.  Add vanilla and then gradually add the flour and salt.

When all is well blended pour the batter into a Bundt pan and bake for 1½ hours.  Cool completely on a rack.




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