Ingredients
-
1 1/2
-
1
-
3
-
6
-
3
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Cream Cheese Pound Cake,This is a lovely moist pound cake I got the recipe from a friend used to work with. Perfect plain or with fruit or ice cream.,Wow! I had been using this recipe but the preparation and cooking methods make all the difference! I had not beaten the butter so long in the past and that made for a significantly fluffier cake. Also, the low cooking temperature made for a very moist and tender crumb. Thank you, Danzy, for a delectable pound cake! Note…!!! IT IS IMPORTANT TO USE CAKE FLOUR in this recipe! I had previously made it with cake flour or used the corn starch substitution noted in other reviews but the last time I made it I felt lazy and thought it would turn out ok with regular flour. Not so! It was a total flop. It was underdone and gummy in the middle and the cake fell about 2 inches as soon as I took it out of the oven. Don’t be tempted to try regular flour.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
*note:please Do not Be Tempted to Use Low Fat Anything. |
|
2
Done
|
the Cake Will Fall and Be Very Gummy. |
|
3
Done
|
Cream Butter and Cream Cheese For 5 Minutes. |
|
4
Done
|
Slowly Add Sugar and Beat Thoroughly. |
|
5
Done
|
Add Eggs One at a Time Beating Well After Each Egg. |
|
6
Done
|
Add Flour and Flavoring, Mix Until Well Blended. |
|
7
Done
|
Grease and Lightly Flour a 10" Tube Pan and Pour Batter Into Pan. |
|
8
Done
|
Place Cake in a Cold Oven. |
|
9
Done
|
Bake For 1 1/2 Hour at 285 Degrees. |
|
10
Done
|
No Matter How Tempted Do not Open the Oven Door While Baking! |
