Granny's Pound Cake
Perfect every time - great toasted or served with fruit. Also freezes beautifully
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter (room temperature)
- 1 cup Parkay margarine, room temperature
- 3 cups granulated sugar
- 3 cups cake flour, sifted after measuring
- 6 Jumbo eggs
Preheat oven to 300°F. Grease and flour (or use Baking Pam) a large (12 cup) Bundt pan or two loaf pans. Set aside.
In a large mixing bowl, cream the butter, margarine, and cream cheese until smooth.
Add the sugar and beat until very light and fluffy.
Alternate adding eggs and flour. Beat only until the yolks disappear and all flour is incorporated. Do not over-beat.
Bake at 300°F for 1 hour 45 minutes.
Allow the cake to cool 30 minutes before removing from the pan.
This recipe has also been tested multiple times using all butter (unsalted only) instead of the margarine and butter combo. The cake bakes more quickly when made with just butter and is a little darker around the edges. IMPORTANT: If using all butter instead of margarine, reduce the baking time to 90 minutes.
If you don't have jumbo eggs, use 7 large eggs.
My mother-in-law never added salt or flavorings but I've been adding 1 tablespoon vanilla to the recipe as well as 1/2 teaspoon salt, if using unsalted butter.