This is one of those recipes that I like a lot and never seem to want to change or experiment with other versions. Moist and it really kicks up your tasebuds with all of the yummy ingredients. Use any fresh fruit or your favorite fruit sauce.
The original proportions that define pound cake are a pound each of butter, sugar and eggs. Over time cooks have come up with many variations such as replacing some of the butter with cream cheese or eggs with sour cream. This recipe does just that!
Cream Cheese Pound Cake
- 1 cup butter, softened
- 1/2 cup Crisco
- 1 (3 oz.) pkg. cream cheese, softened
- 2-1/2 cups sugar
- 5 eggs
- 3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
Cream the butter, Crisco and softened cream cheese. Gradually add the sugar beating at medium speed on your electric mixer until light and fluffy. Add the eggs, one at a time, beating after each addition.
Combine the flour, baking powder and salt; add to creamed mixture alternately with buttermilk, stirring just until blended. Stir in the vanilla and lemon extracts.
Spoon batter into a greased and floured 10-inch tube pan and bake at 350 degrees for 1 hour and 20 minutes. The time will vary so start checking the pound cake after an hour to see if a pick comes out clean (it took 1 hour and 20 minutes in my oven). Cool in pan for 10 minutes; remove from pan and cool completely.
Serve with fresh fruit or my recipe Blueberry Sauce Two Ways or fresh strawberries mixed with a little sugar, then top with some whipped cream. Mix 1 cup whipping cream, 1 tbsp. sugar and 1/2 tsp. vanilla until soft peaks form. Gene also liked to toast a slice or two for breakfast.
If you would like a lemon glaze drizzled over the cake combine 2 cups confectioners’ sugar and 1/4 cup lemon juice until smooth.
Recipe by cookingwithauntjuju.com
Or just use sliced strawberries, mixed with a little sugar – delicious!
