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”
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