Old School Butter Pound Cake


1 1/2 c cake flour
1 1/2 c all purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs


1-Beat butter and cream cheese with a mixer on medium speed until mixture comes together.

2-Add sugar and extracts; beat until light and fluffy. Reduce speed to low.

3-Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.

4-Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.

5-Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.

6-Remove cake from pan. Let cool on wire rack.

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