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Louise’s Perfect Crust Pound Cake
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Description
I love the crust on top of a pound cake – not always an easy thing to make happen. This is my friend Louise’s sure fire recipe for pound cake the way we like it. Baked in loaf pans and wrapped in first plastic wrap then aluminum foil, this cake freezes beautifully.
Ingredients
- 3 sticks Salted Butter, Softened
- 8 ounces, weight Cream Cheese, Softened
- 3 cups Sugar
- 6 whole Eggs (large)
- 3 cups All-purpose Flour
- 2 teaspoons Vanilla Extract
Preparation
Cream well: 3 sticks softened real butter, and one softened 8 oz. cream cheese.
Add slowly and mix well: 3 cups sugar.
Add one at a time: 6 large eggs beating well after each addition.
Slowly add 3 cups all purpose flour (any brand but I generally use Gold Medal–comes from my learning to cook with a 1950’s Betty Crocker cookbook) just stirring in, not beating.
Add 2 tsp. vanilla.
Bake at 325 for about 1 hr. 15-20 min. in two greased and floured loaf pans or 1 hr. 30 min. (maybe a little longer) in a tube pan.
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sweepea on 5.13.2010
the cream cheese in this recipe makes me think this is one of the SUPER dense versions of pound cake? because that is what i have been looking for, yet without success. and you had me at crust! thanks.