This Pound Cake is SO Good, You'll Never Go Back to store-bought!

#homesteading #poundcake #sustainability #growyourownfood

I guarantee you will LOVE this cake! My good friend Karen shared her ‘famous’ recipe with me a few years ago and I have been baking it ever since for holidays, special occasions, and just any time we want a treat!

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Products used in this video include:

Central Milling Artisan Bakers Craft Unbleached White Wheat Flour, Organic -https://www.azurestandard.com/?a_aid=b3ccad136a
Greater Goods Gray Digital Food Scale - https://amzn.to/3EHoaKa
Nordic Ware Angel Food Cake Pan, 16-Cup - https://amzn.to/3BS8cLl
KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Pistachio – https://amzn.to/3BWaol6

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Ms. Karen’s Cream Cheese Pound Cake

Place an ovenproof bowl with 2 cups water in oven. Heat oven to 300.

Mix 4 sticks butter or margarine (Land O Lakes margarine is better) and 1- 8oz package of cream cheese in mixer- blend thoroughly.

Gradually add 3 cups of sugar until well blended.

Add 6 eggs, one at the time, until just barely blended in.

Add 2 tablespoons vanilla flavor, until just barely blended in.

Gradually add 3 cups of plain flour + 1/2 teaspoon salt until blended. (Do not over blend the flour)

Pour into greased and floured tube pan.

Cook 1 1/2 hours – give or take five minutes, depending on your oven. (Mine actually took 1 hour and 40 minutes)

Tip: the longer you blend the butter, cream cheese, sugar combination – the better. Try not to blend the eggs & flour any longer than necessary (too much makes the cake chewy)

Every time I make one of these it tastes different – but always good!

Be sure to like, comment, and stay tuned for future videos. God Bless!

“Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution; it represents the wise choice of many alternatives - choice, not chance, determines your destiny” ~ Aristotle

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