old school butter pound cake
old school butter pound cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, old school butter pound cake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake.

old school butter pound cake is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. old school butter pound cake is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook old school butter pound cake using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make old school butter pound cake:
  1. Take 1 1/2 cups cake flour
  2. Make ready 1 1/2 cups all purpose flour
  3. Get 3 sticks unsalted butter room temperature
  4. Take 8 ounces cream cheese room temperature
  5. Get 3 1/4 cup sugar
  6. Prepare 1 1/2 tsp vanilla extract
  7. Make ready 1 1/2 tsp almond extract
  8. Get 1 teaspoon salt
  9. Take 6 large eggs

This Butter Pound Cake is a versatile classic that never goes out of style. Made with luscious butter and whipping cream, this old fashioned pound cake has a tender crumb and moist texture! Each bite is wonderfully buttery and melts on the tongue. It is a cake that really works for literally anything at all.

Steps to make old school butter pound cake:
  1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together. Add sugar,salt and extract beat until light and fluffy.
  2. Reduce speed to Lowest. Add eggs one at a time alternating with flours one half cup at a time until all eggs and flour are used.
  3. Transfer to a buttered oil and flour 10 cup shaped pan such as a bundt pan. Place in cold oven heat oven to 325 degrees bake until a inserted tester comes out clean, about one and a half hours.
  4. To remove cake from pan let cool on wire rack.

This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream. This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. Tried & True Southern Butter Pound Cake with a touch a buttermilk!

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