Recipe by Jeff Hixson
My daughter Amanda found this recipe in a old church cookbook, that I have had for years. Its the kind of cake that you want to stick your face in the pan and never come up for air.
Top Review by tlb727
I was looking for an easy pound cake recipe after finding a more labor/ingredient intensive recipe in "The Joy of Cooking". After reading the reviews, I had to try it! I halved the ingredients simply b/c I only have one loaf pan. It turned out PERFECTLY! This is an incredible poundcake recipe. The texture is perfect - dense, but not heavy. Almost velvety. Some reviewers found it too sweet, but I didn't think that it was too sweet at all. I actually doubled up on the vanilla, but I may try lemon next time instead, just as a variation. I didn't time it, but I would say cooking time is definitely between 1.5-2 hours. Make sure to butter and flour the pan, and when it's finished, allow it to cool for 5-10 minutes in the pan, or until it pulls away from the sides. Then the cake will fall right out of the pan without sticking. I will probably use this recipe for the rest of my life - so easy and sooooooooo good. Thanks, Jeff!
- 1 1⁄2 cups butter
- 1 (8 ounce) package cream cheese, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 300°F.
- Cream butter, cream cheese and sugar together.
- Add eggs one at a time.
- Add vanilla and then flour slowly.
- Pour into a bundt pan or Tube pan.
- Bake for 1 1/2 hours.
- IMPORTANT: Do not try and rush by cooking faster in a hotter oven.