There are a few things to note when making this pound cake.
- Softening the butter and cream cheese is really important! It's what helps make it light and fluffy.
- Once you get the batter in the pan, bang it on your counter a few times to flatten out the batter. This get's out all the air bubbles and flattens the top.
- Don't think it's done because it looks brown and crusty. You HAVE to do a stick test of some kind, trust me I have thought it looked done on the top and then when I pulled it out of the pan it was only half-cooked and fell apart in a big mess.
- 1 8 oz. Cream cheese
- 3 sticks butter
- 3 cups sugar
- 6 eggs
- 1 1/2 t vanilla
- 2 t. butter flavoring
- 3 cups flour
Soften butter and Cream cheese by leaving it out for a few hours, you can even set it out the night before to make sure it's soft enough.
Heat oven to 350 degrees
Blend Butter and sugar and cream cheese until well mixed, it will be smooth but grainy looking from the sugar.
Mix in eggs one at a time and beat between each egg until it's fully incorporated.
Add Flavoring and mix in.
Set your mixer to a low to medium speed.
Mix in the flour gently and a little at a time but do not over beat.
Your batter should be really light full and fluffy.
Put into a large bundt pan or two loaf pans that have been sprayed or greased and floured.
Bake for 1 hour to 1 hour 45 minutes depending on the pan and oven you use.
Check for doneness with a wood skewer
Now see that crust on the top, in the south we call that the sweet spot it is a little chewy while the cake below is soft and moist. I usually enjoy this with coffee and it is great warm with some extra butter on it for breakfast, as Paula Deen says, “You can never have too much butter ya'll”
© 2012 Miss Information. ALL RIGHTS RESERVED.