my mother's cream cheese pound cake
(2 ratings)
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Serve with whip topping and fresh fruit.
(2 ratings)
yield
12 serving(s)
prep time
20 Min
cook time
1 Hr 35 Min
method
Bake
Ingredients For my mother's cream cheese pound cake
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3 stickunsalted butter softened
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18ounce package of cream cheese, softened
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3 csugar
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6 lgeggs
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3 cflour
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1/8 tspsalt
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1 Tbsppure vanilla extract
How To Make my mother's cream cheese pound cake
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1Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time. beating just until yellow disappears.
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2Combine flour and slat; gradually add to butter mixture, beating at low speed just until blended. After each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch Bundt or tube pan.
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3Bake at 300 degree for 1 hour and 35 minutes until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes, remove from pan, and cool completely on wire rack.
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