 |
| If you were to stop by, you wouldn't leave without being forced to eat something! Gotta love that lady |
Grandma's Cream Cheese Pound Cake
My grandma rocks on so many levels. Even though I'm grown and out of the house I still look forward to going out of town to grandmas. She still baby's and spoils me rotten.
 |
| It should be a sin for a pound cake to be this divine! |
I could just sit in her country kitchen and watch her cook all day long. When I went to visit this past weekend I asked if she could make me a cream cheese pound cake and with a smile she said "why sure".
 |
| I love my grandmother's nurturing, hard working hands |
I wasn't expecting it right that minute but she went into the kitchen and whipped this pound cake up like it was nothing.
 |
What I adore about my grandma's cream cheese pound cake recipe is that it bakes up incredibly moist and soft. The texture is so velvet-like and don't even get me started on that soft, golden "crisp" that the outside has. Mercy. I hope that you enjoy this recipe as much as my entire family has over the years. |
INGREDIENTS (all ingredients should be room tempt.
3 sticks real butter (unsalted)
8 oz cream cheese
6 large eggs
3 cups sugar, sifted
3 cups cake flour (can use all-purpose flour if you sift it really well)
1/2 teaspoon baking powder
3 teaspoons vanilla, extract
2 teaspoons lemon extract
Watch my grandma make this cream cheese pound cake from start to finish!
Grandma's Cream Cheese Pound Cake Making Tips
- Use fresh, quality ingredients when possible.
- All ingredients should be at room temperature before you start.
- This pound cake make cooker quicker or slower in certain ovens so be sure to keep an eye on it.
- Don't take shortcut with the mixing! Everything must be completely mixed. These steps are the most important when creating pound cake.
- Be sure to add one egg at a time and mix for 1 minute after each egg or until it is well combined.
- Do not preheat the oven for this pound cake recipe. It should start in a cold oven.
- Measure everything carefully and precisely
- Be sure to scrape down the bottom and sides of the bowl while mixing.
- Keep the oven door closed while baking
- When the cake is done, it will spring back slightly when touched.
- Cool the pound cake on a wire rack of about 15 minutes before removing it from the pan.
- Follow RecipesDream
- Follow @us
