CREAM CHEESE POUNDCAKE
PREHEAT OVEN TO 325…
PREPARE TUBE OR BUNDT PAN
1 ½ CUP (3 STICKS) BUTTER OR MARGARINE SOFTENED
8 OZ. CREAM CHEESE SOFTENED
3 CUPS SUGAR
1 ½ TSP VANILLA
3 CUPS SIFTED ALL- PURPOSE FLOUR
¼ TSP SALT
BEAT MARGARINE AND CREAM CHEESE TOGETHER TIL WELL- BLENDED. ADD SUGAR AND BEAT UNTIL LIGHT & FLUFFY. ADD EGGS 1 AT A TIME BEATING WELL AFTER EACH ADDITION. BLEND IN VANILLA. SIFT FLOUR & SALT TOGETHER AND BLEND INTO CREAMED MIXTURE.
BAKE 1 ½ HOURS OR TIL DONE. COOL IN PAN 5 MINUTES. COOL ON WIRE RACK.
This was sent to me by a dear friend. I have to say, it is sooo good! I love poundcake anyway, but this is one of the better ones I have tried and it is easy to make. My favorite way to eat poundcake is for breakfast. I slab some butter on it and then toast it for a few minutes. Talk about heaven!Print This Post