How many of y’all love Pound Cake as much as me? Well, I’ve got a heck of a recipe for Cream Cheese Pound Cake from my Facebook fan Freda from Ashland, VA!
8oz. block of cream cheese (softened)
1/2 cup butter, (softened; do not substitute)
1 cup margarine (softened)
3 1/2 cups sugar
6 large eggs (room temp)
3 1/2 cups unbleached all purpose flour (sifted twice)
1 1/2 teaspoons each of vanilla extract, lemon extract, and butternut extract
Preheat oven to 325º. Prepare bundt pan with grease and flour or bakers spray. You will need a good mixer and large bowl. A standing mixer with a bowl is great as it frees yours hands up! In the large mixing bowl, cream together cream cheese, butter and margarine until smooth and creamy. Add sugar 1 cup at a time. Add eggs one at a time and beat well. Mixture should be nice and fluffy, then turn mixer on low. Gradually add flour, one cup at a time. Add extracts. Return mixer to beat mode and beat batter for another 2 minutes. Now, pour batter in prepared bundt pan or pound cake pan. Bake in preheated oven for 1 hour and 15 to 30 minutes. Every oven is different so check at the 1 hour 15 minute mark for doneness with a toothpick or thin bladed knife; it should come out clean. Remove from oven and cool in pan for 15 minutes and then remove cake from pan onto cooling rack to cool completely. You can enjoy plain or with icing or homemade drizzle!
1 cup confectioners sugar
1/2 stick melted butter
1/4 cup milk (less if you like)
1 teaspoon of either lemon, vanilla, or butternut extract
Mix well and drizzle over warm cake… Enjoy!!
Recipe by Freda W. Clarke from Ashland, VA.