Marguerette Allen's Cream Cheese Pound Cake

Ingredients

• 8 oz cream cheese (softened)
• 12 oz butter or margarine (softened; plus additional butter or margarine for greasing the pan)
• 3 cups granulated sugar
• 6 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp butter flavoring
• 3 cups Swan's Down cake flour (Use cake flour; the original author specifically states that the cake does not come out right without it. Additional flour is needed for dusting the pan.)

Steps

1. 1

   Position a rack in the center of the oven and preheat it to 325°F (165°C). Generously grease a Bundt pan or tube pan with butter or margarine, then dust it evenly with cake flour, tapping out the excess.

2. 2

   Place the softened butter or margarine and softened cream cheese in a large mixing bowl. Using an electric mixer, cream them together on medium speed until the mixture is smooth, light, and fluffy.

3. 3

   Add the sugar to the creamed butter-and-cream-cheese mixture. Blend until thoroughly incorporated and the mixture looks creamy.

4. 4

   Add the eggs one at a time, blending well after each addition. Scrape down the sides of the bowl as needed so each egg is fully incorporated before adding the next.

5. 5

   Add the vanilla extract, almond extract, and butter flavoring. Mix until the flavorings are evenly distributed throughout the batter.

6. 6

   Add the cake flour. Mix just until the flour is incorporated and no dry pockets remain.

7. 7

   Using an electric mixer, beat the completed batter for 3 minutes. If mixing by hand, stir for 300 strokes. The batter should be smooth and thick.

8. 8

   Pour the batter into the prepared Bundt or tube pan and smooth the surface so it is evenly distributed.

9. 9

   Bake at 325°F (165°C) for 90 minutes, or until a toothpick inserted into the center comes out clean. The finished cake should be set and golden, with no wet batter clinging to the tester.

10. 10

    Remove the cake from the oven and allow it to cool in the pan before carefully turning it out onto a serving plate.

Notes

The recipe was originally published in a 1995 Miami Herald newspaper feature, “Food for the Soul,” and is attributed to Marguerette Allen. The author emphasizes using cake flour rather than all-purpose flour. Store the cooled cake covered at room temperature for up to 3 days, or refrigerate for longer storage.

Nutrition per serving

• dessert
• cake
• pound cake
• Southern baking
• baked
• vegetarian
• make-ahead
• holiday baking