Old Fashioned Pound Cake
My mother learned this recipe when she was 12 years old from some 70 year old ladies in her neighborhood and it has been a family favorite ever since! This cake is moist and down-right delicious! The best part is the crust!!
Equipment
- 1 Bundt Pan
Ingredients
- 3 sticks of butter, room temperature
- 1 (8oz) cream cheese, room temperature
- 6 eggs, room temperature
- 3 cups all-purpose flour
- 3 cups sugar
- 2 Tbsp vanilla
Instructions
- The lady who showed my mom how to make this always let the ingredients reach room temperature before making it. So set your butter, cream cheese and eggs out on the counter.
- In the meantime, butter and flour your bundt pan.
- Once your ingredients are at room temperature, beat your butter, cream cheese, and sugar well.
- Then add in your eggs one at a time, beating each time.
- Add in your flour and beat until well mixed.
- Add in your vanilla and then mix again.
- Pour your batter into your floured bundt pan and smooth across the top.
- Then place your cake in your oven and turn the oven on to 300F. It is important that your oven is not turned on prior to this! Start your time for 1 1/2 hours as soon as you turn on your oven. Do not start your timer after it has reached temperature.
- Your cake is ready when you put a toothpick in it and it pulls out clean. Let your cake rest for 10 minutes before removing from the pan! Enjoy!