Glenda's Cream Cheese Pound Cake

Best pound cake I've ever tasted!

2 sticks Blue Bonnet margarine and 1 stick Land of Lakes salted real butter - room temperature 3 C sugar
Dash of salt
1 8 oz. package cream cheese - room temperature
1 ½ t vanilla
3 C sifted all-purpose flour
6 eggs - room temperature

Bring margarine, cream cheese and eggs to room temperature. Cream butter, cream cheese and sugar until light and fluffy. Add salt, vanilla and beat well. Add eggs one at a time. Beat well after each addition. Stir in flour and spoon into greased pan. Bake at 325 for 1 ½ hours ( Glenda's note on her recipe card said, " I do not bake mine this long").

Glenda’s Tips: Sift the 3 cups of flour and add a little bit at a time and I never, ever use the whole 3 cups. Also, I never cook it the whole hour and a half. At the end of the first hour I check it and most time, go ahead and turn off my oven. You will just have to see how your oven cooks.

No comments:

Post a Comment