As others have noted, I have made this cake, or a near exact version of it, for many, many years. I prefer to use cake flour rather than all purpose, and a full tablespoon of vanilla. The cake is heavy, dense and very versatile – great topped with berries, used for carved or decorated cakes, or just on it’s own. You could also add different flavorings or extracts, the zest of oranges, lemons or limes, use brown sugar rather than white, or add fruit or nuts! It’s rich, delicious, perfectly flavored with the vanilla and the mild hint of cream cheese. This time I added a full pint of blueberries and topped it with a simple glaze of lemon juice and powdered sugar. A classic, go-to recipe for the perfect pound cake!
1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
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