Ingredients:
1/2 c. butter (no substitutes)
room temper, lture
1 (8-oz.) package cnam chet-se, room ttm rature
21/3 c. sugar
5 e “S, room tt!mper. tture
3 c. all-purpose flour
1 tsp. vanilla extract
Instructions:
In a large mixing bowl, cream butter and cream ch e. Gradually add sugar, b(ating until light and fluffy, about 5-7 minute Add egg, one at a time, ating well after each addition. GrJdually add tlour. at just until blended. Stir in, anilla. Pour into a greased and floured 10 tube pan. Bale at 300° for 1-1/1 hours or uncil cake t ts done. Cool in pan 15 minutes fore removing to a ire r. ick. Cool completdy. Yidds 12-16 rvings.
Notes:
Tbsp. pound cake is ddiciou and wry mobt. You “ill find it e pecially good with a di!Jl of fre nies and a glass of good port wine.
Servings Yield:
Leave a Reply