PRINT RECIPE
Makes 12 servings
Ingredients
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Directions
Preheat oven to 300°F.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.
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| A lovely, slightly crunchy exterior and a delicious golden center |
Snowy White Glaze
1 10-oz pkg. powdered sugar
5 Tbs. milk
2 tsp. vanilla
Stir together to make a thick glaze that won’t drip all the way down the sides of the cake. Stir in an additional Tbs. or two of milk if you’d like a thinner glaze.
NOTE: This makes much more frosting than I used on my cake. You could half the recipe, if desired.
Instead of using a tube pan, divide the cake batter among seven greased and floured (5 3/4×3 1/4-inch) disposable aluminum foil pans. Bake at 325 degrees for 40-50 minutes or until a wooden pick inserted in center of the cake comes out clean
Lorraine Hebler- Showing love and spending time together is what motivates Lorraine’s enthusiasm in the kitchen. Married 36 years with 4 grown daughters (including twins) and 10 grandchildren has provided lots of experience as well as laughter, closeness and full tummies. Her kitchen staff often include wee ones on the counter helping to stir and pour with older ones by her side reading the recipe.
Equipped with a good recipe and some basic skills, Lorraine believes success in the kitchen is not just easily obtainable but a joy to create. Whether the occasion is casual or grand, intimate or over-flowing, she loves to share fellowship and food with the goal of doing it all “With A Grateful Prayer and a Thankful Heart”. You can find her blogging at With a Grateful Prayer and a Thankful Heart.
what a beautiful dessert!
That looks incredible! I can’t wait to try and make it myself!! What a perfect cake for the Easter holiday.
Looks amazing! I hope to try this recipe soon. ~ Megan
OH MY! This looks amazing! I would love for you to link up at my Linky Party via: ourdelightfulhome.blogspot.com.
Mrs. Delightful
ourdelightfulhome.blogspot.com
What a dessert!!! Beautiful pictures–I want to lick the screen!
Blessings,
Leslie
I am baking this today! Looks delicious, out to get some strawberries, or maybe some raspberries and kiwis too,
This cakes looks stunning, a real beauty
This looks fantastic. Just pinned it! I’d love for you to link this up to my Drab to Fab link party going on right now @ Sugar and Spice. We celebrate making stuff (like recipes) fabulous by a bit of our own creativity. Come on over to http://www.amynjesse.com/2012/02/drab-to-fab-link-up-6-features.html
I’d love to see you
Amy
Looks delicious!
That looks so yummy and the photos are lovely!
This loos amazing! You have beautiful photos. I’m pinning this for later
Oops I meant *looks*
It’s crazy that a lot of people buy the over priced, dry version at their grocery stores when pound cake is so easy to make. I’ve never added cream cheese into my batter before, I will have to give this a try.
That looks absolutely yummy!