Old School Southern Butter Pound Cake

Name: Old School Southern Butter Pound Cake
Prep time: 20 min
Cook time: 1 h 30 min
Ingredients: 1 and ½ cup butter (unsalted, at room temperature); 8 ounces cream cheese (at room temperature); 3 cups granulated sugar; 2 teaspoons pure vanilla extract; 2 teaspoons pure almond extract; 6 large eggs (at room temperature); 1 teaspoon salt; 1 and ½ cup all-purpose flour (sifted then measured); 1 and ½ cup cake flour (sifted then measured)

4.8

(20)

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Prep Time: 20 minutes

Cook Time: 90 minutes

Servings: 18

Author : Paula

bundt cake butter cake

Ingredients

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1 and ½ cup butter (unsalted, at room temperature)8 ounces cream cheese (at room temperature)3 cups granulated sugar2 teaspoons pure vanilla extract2 teaspoons pure almond extract6 large eggs (at room temperature)1 teaspoon salt1 and ½ cup all-purpose flour (sifted then measured)1 and ½ cup cake flour (sifted then measured)

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Instructions

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Step 1

Please read post above for substitutions and tips.

Step 2

Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)

Step 3

Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.

Step 4

In the bowl of an electric mixer, beat butter and cream cheese with a mixer on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.

Step 5

Add sugar and extracts. Beat until light and fluffy. Stop mixer and scrape sides. Reduce speed to low and mix again.

Step 6

Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Add salt. Stop mixer and scrape sides. Mix again.

Step 7

Transfer batter to the prepared pan.

Step 8

Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)

Step 9

Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.

Step 10

Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.