Moist, Classic (Cream Cheese) Pound Cake
This is a guaranteed SHOW STOPPER! Anybody can make this cake! It's super simple!
Equipment
- Bowls
- Mixer (Stand or Hand)
- Pan for Baking I love a tube pan for this recipe!
- Measuring spoons and cups
- Sifter
Ingredients
- 3 cups cake flour (I love Swans Down! )
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups unsalted butter (4 sticks)
- 8 ounces cream cheese (I use Philadelphia Cream Cheese )
- 3 cups white granulated sugar
- 6 large eggs
- 1 TBS Vanilla Extract (Make your own! tastes better... :) )
- ¼ tsp butter vanilla flavoring (I use WATKINS butter vanilla flavoring)
- ¼ cup buttermilk
- Baker's Joy (optional) (Don't want your cake to stick, now do we?)
Instructions
- Preheat your oven to 325℉ / 163℃
- Grab your sifter and cake flour - sift your 3 cups cake flour into a bowl
- Add baking powder, salt, and whisk together
- Set dry ingredients aside.
- In a new, clean bowl add butter, cream cheese and sugar
- Cream with mixer until ingredients are well combined, light and pale. (about 5 minutes)
- Add eggs one at a time - mixing after each egg
- Add vanilla extract and butter vanilla flavoring and mix well
- Alternate flour and buttermilk - mixing LIGHTLY after each ingredient - *start with dry ingredients, end with dry ingredients*
- In a clean cake pan, spray Baker's Joy or any cake release mixture to entire pan (my grandfather used shortening and flour!)
- Fill cake pan with batter. Plop pan on counter to release any air bubbles!
- Bake in the oven for 1 hour and check for doneness. Check every 10 minutes until your desired color or until toothpick comes out fairly clean. * DO NOT OVERBAKE. *
- Let sit in pan for 5 minutes and invert to its resting place.
- DO NOT EAT until completely cooled!! ...it gets better with time!