Cream Cheese Pound Cake

The weather has turned cool and we just had our first dusting of snow for the year. It’s this type of weather that I love to start baking.  This recipe is from my brother-in-laws’ grandmother. He gave it to me a number of years ago and I have made it over and over, sometimes adding different extracts for favorings but this version is his original recipe.

My husband and I moved over the summer and going through boxes upon  boxes I thought I had lost the recipe.  I texted my brother-in-law to see if he still had the recipe, he couldn’t find his copy either. This was not good.  In the last box I unpackaged I found it! Tucked safely inside the cover of a cookbook. Anyone who knows my cookbook collection knows the true irony of finding anything among all my books!


 

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Butter and Sugar at their best!

Cream Cheese Pound Cake

8 ounces cream cheese, softened
1 1/2 cup sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla paste
2 cups cake flour, or twice-sifted, all-purpose flour
4 eggs, room temperature
1 1/2 teaspoons baking powder

pinch of salt

Preheat oven to 325 degrees and grease and line with parchment paper a 10 x 5 inch loaf pan. Beat cream cheese, sugar, butter and vanilla until smooth. Add eggs and beat well. Sift flour with baking powder. Add flour gradually to mix; beat well. Bake for 1 hour and 20 minutes. Remove from pan and cool completely.

 

Cream Cheese Pound Cake

Cream Cheese Pound Cake

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