Hello there Cottage Fix friends. We’re gearing up for a beach trip to the Outer Banks—take two. Looks like we might actually make it there this time; I’m feeling better, honey has off from work, and the kiddos have Fridays off from their summer school programs. I’m baking a couple of cakes to take along on our road trip—the banana bread I always make and this cream cheese pound cake from my grandmother’s handwritten cookbook.
I grew up on pound cake. My mom grew up on pound cake and my kiddos are happy to be enjoying there fair share of cakes too. Yes, we still eat carbs around here—including cake! My mom passed along my grandma’s cookbook that she wrote before the days of the world wide interweb. She copied recipes by hand and also snipped them out of newspapers and glued them to the pages of a spiral bound notebook, so completely perfect and old fashion. Some of the recipes include little blurbs about family members’ favorites, as well as events where they were served. Really special.
These days I just pop up recipes on my iPhone while standing at the kitchen sink ya know. I bug my mom all the time about getting this cream cheese pound cake recipe from my aunt, so I’m so happy to have a copy of my own. Sometimes I pull up my own blog to follow recipes from, lol. I can see that happening often with this one.
Cream Cheese Pound Cake
- 1 and 1/2 cups butter, softened (yes, so light on the hips)
- 1 8 ounce package cream cheese, softened (did I mention low calorie)
- 3 cups sugar (oh dear!)
- 6 large eggs
- 1 and 1/2 teaspoons vanilla
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract, optional (this is not in the original recipe, but i added it)
Beat butter and cream cheese until fluffy on medium speed with an electric mixer. Add sugar and beat 5-7 minutes more. Add eggs one at a time. Add vanilla and mix well.
Combine flour and salt. Gradually add to butter and cheese mixture beating at low speed until combined.
Pour into a buttered and floured (I use sugar because I didn’t think three cups was quite enough) 10 inch bundt or tube pan. Bake at 300° F (93° C) for 1½ hours. Place two cups of water in the oven while the cake is baking.
Cool on rack for 15 minutes and then remove from pan to cool completely.
When I was pouring the batter into the pan I realized I didn’t add any baking soda or powder. I reread the recipe twice to see if I missed it. Nope. It doesn’t need it. I was so worried that it wouldn’t rise I kept clicking on the oven light to check. As you can see, it rose, it almost looks like a souffle.
I served mine with fresh berries and almond whipped cream.
Almond whipped cream
- 1cup heavy whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
Beat cream on high speed in an electric mixer with whisk attachment until light and fluffy. Add the sugar and almond extract and beat to combine.
This recipe was originally published in the December issue of Southern Living 1995 by Eddy McGhee.