Old School Butter Pound Cake

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Old School Butter Pound Cake

Old School Butter Pound Cake

Old School Butter Pound Cake


1 1/2 c cake flour

1 1/2 c all-purpose flour

3 stick butter, unsalted (softened at room temp)

8 oz cream cheese, room temperature

3 1/4 c sugar

1 1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 tsp salt

6 large eggs


Beat butter and cream cheese with a mixer on medium speed until mixture comes together.

Add sugar and extracts.

Beat until light and fluffy. Reduce speed to low.

Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.

Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.

Transfer batter to the Bundt pan.

Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.

Remove cake from pan. Let cool on wire rack



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