Buttery Pound Cake
1 1/2 sticks butter
1 1/2 cups sugar
4 oz cream cheese
1/8 tsp salt
1/2 tsp vanilla
3/4 tsp almond extract
1 1/2 cups unbleached cake flour, sifted
1 pint strawberries, hulled and sliced
All ingredients should be at room temperature. Preheat oven to 325 degrees. In a large bowl, using an electric mixer at medium speed, beat butter, sugar and cheese until well creamed. Add salt, vanilla and almond extract and continue beating. Add 1 egg and a third of the flour, and beat until blended. Repeat this step twice with remaining eggs and flour. Increase mixer speed to high if necessary. Spray an 8 1/2” loaf dish with non-stick spray. Using a spatula, evenly pour batter into dish. Bake for 90 minutes. Test with a toothpick to ensure doneness. Cut 8 slices and top with strawberries and a scoop of ice cream.
It is OK to email this member (but you must sign in first).
Here are some recipes that you can serve with Buttery Pound Cake...