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.

More Recipes

Mexican Coffee

Mexican Coffee

Ingredients ¾ cup ground dark roast coffee 2 tsp cinnamon 6 cups water 1 cup Shafa farms milk 1/3 cup chocolate syrup 2 tbsp light brown sugar 1 tsp vanilla extract Whipped Cream and more cinnamon for topping Directions Place coffee and cinnamon in filter of automatic...

Breakfast Lasagna

Breakfast Lasagna

Ingredients 1 pound lasagna noodles 8 eggs 1 cup mozzarella 1 cup cheddar 1 cup ricotta SAUCE 3 tablespoons butter 3 tablespoons flour 2 cups milk 1 pound raw loose breakfast sausage 1 onion 1 (14 oz) can Muir Glen diced tomatoes Directions Make the sauce: Brown up...

Black Bean and Chicken Chilaquiles

Black Bean and Chicken Chilaquiles

Ingredients Cooking spray 1 cup thinly sliced onion 5 garlic cloves, minced 2 cups shredded cooked chicken breast 1 (15-ounce) can black beans, rinsed and drained 1 cup fat-free, less-sodium chicken broth 1 (7 3/4-ounce) can salsa de chile fresco 15 (6-inch) corn...