Cream Cheese Pound Cake

New Year, new classic recipe to start off this year. Nothing beats a REAL pound cake, complete with butter, sugar, eggs, flour and vanilla extract. I made this classic cream cheese pound cake for dessert tonight and the question asked was “Why is it called pound cake?” Well, I thought it might be because it weighs a good pound or two when it is baked or could it be I weigh a good pound more after eating it! However, history states the name originated in Europe because you used one pound each of butter, sugar, flour and eggs. Now that would be some cake!

My recipe is simple, good and easy to prepare. I love to add fresh strawberries or other fruit with whipped cream. My guys love ice cream on top. Add a glaze of lemon, lime or orange juice if you want a zesty flavor. I like to “dust” mine with powered sugar, reminds me of the snow falling outside today. The best part of good old plain pound cake is toasting it with butter in the morning, add a cup of tea and the snow outside doesn’t seem so bad. Just think you will burn up all the calories shoveling the snow, so have another piece and a cup of tea.

 Ingredients

  • 3 Cups all purpose Flour
  • ¼ teaspoon salt
  • 3 Sticks of Butter, room temperature
  • 1 Block of Cream Cheese 8oz., room temperature
  • 3 Cups of Sugar
  •  6 Eggs, room temperature
  • 1 ½  Teaspoon Vanilla extract
  • ¼ teaspoon of Almond extract

Recipe 

  1. Preheat oven to 325 degrees. Grease and Flour a Bundt pan
  2. Beat butter, cream cheese and sugar together in a large mixing bowl until light and fluffy.
  3. Beat in eggs alternating with dry ingredients, mixing well, add vanilla and almond extracts mix until combined.
  4. Pour batter into prepared pan. Bake 1 ½ hours or until a toothpick inserted in the center of the cake comes out clean. Cool, remove cake and dust with powdered sugar.

About Michele (the Author)

Growing up in Vicksburg, MS, Michele experienced a wonderful culinary experience, from seafood to ethnic foods, Lebanese and Greek! Married to John, we have two sons who have kept me busy in the kitchen. Hence, my need for good, quick food. After taking a few cooking courses, I love the learning process with tips and recipes from friends and family members. I have contributed and help produce several cookbooks for volunteer organizations. My second love is gardening which plays into my love of cooking. Nothing is better than fresh herbs used in recipes. My favorite hobby is baking, and sampling the yummy treats, they go hand in hand. Which contributes to me still being an avid fast walker, love of the outdoors and gardening, and I still carry Sting-Kill with me everywhere!