This buttery, sweet cheesy cake is everyone’s favorite, as a breakfast, afternoon tea, or dessert any time of the day. This pound cake recipe is preservative, bake it today !
I like baking during spring. There’s just something about nice, sweet spring weather and having an afternoon tea party with my favorite cakes and sweets on the patio.
I decided to make a loaf of cheesecake from scratch. It was a great idea, the pound cake was very cheerful and perfect with a cup of coffee or tea.
° 3/4 pound butter
° 3 cups granulated sugar
° 1/2 pound cream cheese
° 6 large eggs
° 3 cups sifted cake flour
° 1/4 teaspoon salt
° 1 1/2 teaspoons vanilla extract
° 1 teaspoon almond extract
Preheaat oven to 325 degrees F .
sugar, Cream better & cheese.
Adding salt, vanilla & almond extract also blend well.
Adding eggs, ONE at a time.
Stirring in flour, only enough to combine.
Pour the spoon into a greased tube.
Bake for 1 1/2 hours.
Cool for 15-20 minutes, then invert the cake into a serving dish, carefully remove the tube mold if you wait too long, it will go on.