Uncle Andy's Pound Cake

Uncle Andy's Pound Cake

  • 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
  • 8 ounces cream cheese, softened to room temperature
  • 3 cups granulated sugar
  • 6 eggs, room temperature
  • 2 teaspoons high-quality vanilla, or vanilla bean paste
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

 

Preheat the oven to 325.  Spray a Bundt pan with non-stick baking spray.

With an electric mixer on medium speed, beat the butter, cream cheese and sugar for at least 5 minutes, scraping the bowl down as needed, until very light and fluffy.

Add the eggs, one at a time, beating each in for a full 5 minutes.  This step will take 30 minutes - have patience.

Add the vanilla.  Combine the dry ingredients in a separate bowl, and add by spoonfuls to the batter, just until combined.

Spoon the batter into the pan and smooth out the top.  Bake the cake for 1 1/2 hours (90 minutes), until a deep golden brown on top, and a skewer inserted in the center comes out clean.  Cool the cake in the pan on a wire rack for 20 minutes, then turn cake out onto the rack or a serving plate to cool completely, covered loosely with a clean kitchen towel.

Glaze cooled cake with a powdered sugar glaze, and serve with anything you like, such as chocolate, warmed fruit sauce, fresh fruit, whipped cream or ice cream.
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