My Grandma's AMAZING Cream Cheese Pound Cake Recipe This video is dedicated in memory of my grandmother, Ina Haywood. I miss her every day. Ina's Cream Cheese Pound Cake Recipe: 3 sticks butter 8 oz cream cheese 6 eggs 3 cups flour 1/2 tsp baking powder Vanilla extract 3 cups sugar Dash of salt Directions: Butter, cream cheese and eggs should be room temperature.
Directions. Preheat the oven to 300°. Grease and flour a 10″ bundt pan. Combine the butter and cream cheese, beating on medium until well blended. Add the sugar gradually, beating well. Add each egg*, one at a time, and beat into the butter mixture. Mix in vanilla.
How do you make a cream cheese pound cake?
Watch my grandma make this cream cheese pound cake from start to finish! Cream together butter and cream cheese. Add in 3 eggs one at a time mixing for 1 minute after each egg. Mix in half of the sugar until combined. Add in the rest of the sugar, mixing well. Add the other 3 eggs one at a time. Mix for 1 minute after each egg.
How to make a pound cake for Grandma?
Ingredients 1 1/2 cup butter, softened 2 1/2 cup margarine, softened 3 1/2 cup shortening 4 3 cups sugar 5 5 eggs 6 1 cup milk 7 2 teaspoons vanilla 8 3 cups flour 9 1 teaspoon baking powder More
How to make grandmother Paul's sour cream pound cake?
Ingredients. 1 1 teaspoon vanilla. 2 1 teaspoon almond extract. 3 1 teaspoon salt. 4 ½ teaspoon baking soda. 5 6 large eggs. 6 3 cups all purpose flour. 7 1 cup sour cream. 8 3 cups sugar. 9 ½ lb butter (2 sticks)
How do you make a cream cheese cake?
In a large bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Add flour and baking powder; mix well. Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes before removing.
Grandma's Cream Cheese Pound Cake Recipe
Southern Cream Cheese Pound Cake Ingredients. To create a super smooth melt in your mouth texture, these are the ingredients that come together perfectly for this cake: Butter; Oil; Sugar; Cream Cheese; Eggs; Cake Flour; Salt ; Flavoring; Butter is always a crucial ingredient in pound cakes.
Add egg to the cream cheese mixture and beat thoroughly (repeat for each egg, 6 eggs total). 3. Sift in flour gradually and beat well. 4. Add extract. 5. Pour mixture into greased and floured 10 inch tube pan. 6. Bake at 350 degrees for about 1 hour or until done.
Soften cream cheese and mix with the butter and margarine. Once combined, add the sugar, eggs, vanilla and almond. Then add flour and salt. Mix thoroughly. Spray a loaf pan with Pam or shortening. Pour in mixture. Bake at 325ºF for 55 minutes to 1 hour. Leave in the pan 10 minutes to cool and then remove and serve.
Ingredients : 1 1/2 cups butter, softened at room temp. 1 (8-ounce) package cream cheese, softened at room temp. 3 cups sugar. 6 large eggs. 3 cups all-purpose flour. 1/8 teaspoon salt. 1 tablespoon vanilla extract.
Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.
My Grandmas Pound Cake Recipes
Early in the 1900’s the bakers began to experiment with the composition of the pound cake. The measurements of the ingredients were changed to make smaller-sized cakes. By adding baking powder, baking soda, sour cream, cream cheese and/or other ingredients the pound cake evolved into a lighter cake.
Pre-heat the oven to 325°. Combine the margarine, butter, and cream cheese; mix well until creamy. Gradually add sugar, beating well at medium speed; beat for approximately 5 minutes, or until light and silky. Add eggs, one at a time, beating well after each one. Gradually add the cake flour to the creamed mixture, beating well.
Instructions. Preheat oven to 325F, rack in the middle. Butter and flour your Nordic Ware Classic Pound Cake and Angel Food Pan; set aside. In a bowl whisk together the sifted cake flour and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment add the butter, cream cheese and sugar.
Grandma’s cheesecake best practices – as I learned from my grandmother You know, back in the old days the cakes were much simpler than today, it took minimum effort in order to get the right consistency, this is the secret of this cake, no stabilizers or water bath baking, keep it straight forward and result is amazing.
Grease and flour 10 inch tube pan. Beat butter and cream cheese until creamy, about 2 minutes..Gradually add sugar and beat 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. Combine flour and salt in a four cup measuring cup and gradually add to butter mixture. Beat at low speed just until blended.
Grandma's Pound Cake
Pound Cakes have long been a much loved cake for dessert. I can’t remember a family reunion when I was growing up that didn’t feature one or two on the dessert table. And most of the time it was Mama or my Grandmother that baked them! Many times it was this Cream Cheese Pound Cake! Cream Cheese Pound Cake Recipe
Nov 23, 2019 - Explore Renee Brooks's board "Grandma's pound cake recipe" on Pinterest. See more ideas about grandma's pound cake recipe, pound cake recipes, pound cake.
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes. Gradually add the sugar and mix until light and fluffy. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla. Slowly add the cake flour and cocoa powder. Mix until combined.
Sugaree’s Cream Cheese Pound Cake was handpicked by Oprah as one of her favorite summer gifts! And it’s no surprise why. Ms. Robbie Ray, a member of Sugaree’s local Mississippi community, entrusted Sugaree’s with her old family recipe for a rich and incredibly decadent cream cheese pound cake when she finally retired from baking. Ms.
Set the fruit aside in a small bowl. Add the cherry juice, sugar, and cornstarch to a medium-sized saucepan over medium-high heat. Bring to a boil. Cook for 2 more minutes, stirring occasionally, until thickened. Remove from the heat and stir in the lemon juice and cherries. Spread the cherry topping over the cheesecake.
My Grandma's Pound Cake Recipe
Aug 11, 2013 - Watch my southern grandma make her highly requested cream cheese pound cake recipe. So flavorful and soft. Perfect texture and golden crust.
DIRECTIONS. Preheat oven to 300°F. Use an electric mixer to mix both butter and cream cheese until creamy. Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more.
Turn the mixer to low and slowly add in the powdered sugar. Once it’s all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary. Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.
Cream sugar, butter, and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting, about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks, 1 at a time, mixing completely after each addition.
For The Poor Man's Cake. In a medium sauce pan, cook raisins and shortening in 2 cups water for 10 minutes. Remove from heat and let cool. Do not drain the water. Once cooled, add sugar, cinnamon, ginger, cloves, nutmeg. Stir until combined. Stir in 2 cups of flour until combined. Next add 1 cup of water and 2 more cups of flour.
Cream Cheese Pound Cake Recipe
This recipe is an adaptation of one published by Southern Living in 1989 called Crusty Cream Cheese Pound Cake. It uses only 2 sticks of butter plus a half cup of shortening. Salt is omitted and a full tablespoon of vanilla is used.
Place butter and cream cheese in mixing bowl and beat on medium speed until smooth. Add sugar, increase mixer to high speed, and beat for 5 minutes, until mixture is light and airy. Add eggs, one at a time, beating after each addition. Add vanilla and cinnamon, then flour and salt all at one time. Beat just until incorporated.
You can also experiment adding sour cream (1 cup) cream cheese (1 8 oz. pack) buttermilk (1 cup) lemon zest vanilla extract or almond extract for different flavor and texture. Great texture moisture and flavor pound cake with this recipe.
Preheat oven to 325 F. Grease and flour a bundt pan and set aside. In a large bowl sift together flour, baking powder and salt. Set aside. In a large bowl, cream together butter and sugar just until creamy on low speed. Mix in eggs one at a time. Mix in vanilla extract.
From fruit-filled treats to classic layer cakes, this collection of old fashioned cake recipes has something for everyone. 1. Classic Layered carrot cake. This 2 layer carrot cake is made with coconut, pineapple chunks and shredded carrots. Topped off with a delicious cream cheese frosting. GET THE CARROT CAKE RECIPE HERE.
Perfect Cream Cheese Pound Cake (Video!)
From history pound cake is a staple and it's made from staples in the kitchen, eggs, butter, flour, sugar and there are many variations. This is my Grandma Reathas pound cake recipe. It's wonderful how the smell of a pound cake can bring back so many memories.
Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes.
In this recipe, the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual. Fresh strawberries and whipping cream are a bright, colorful garnish for this pound cake. For the strawberry swirl, we used pre-made strawberry glaze for convenience.
1 1/2 teaspoons grated lemon zest. 1. Preheat the oven to 350 degrees. Butter and flour a loaf pan. Sift the flour onto waxed paper and then spoon it gently back into the sifter, adding the baking powder and a good pinch of salt. Sift the mixture twice more, each time spooning it lightly into the sifter.
It weighs about 47 pounds. Recipe Test! I used cream cheese frosting because I believe cake is a vehicle for frosting. Now I am lazy, so I use the pan spray that has flour in it. I sprayed a heavy layer of that stuff all over the pan, and baked the cake for 1 hour twenty minutes starting in a cold oven, up to 325*F.
Grandma's Traditional Pound Cake
Instructions Checklist. Step 1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
Method. Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray. In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda. In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
A crowd-pleasing cream cheese buttery pound cake baked in a bundt pan. Heat oven to 300 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Coat the pan well to prevent sticking. In a large mixing bowl, beat butter, cream cheese, and sugar on medium-high speed until light and fluffy, about 4 minutes.
Lemon Pound Cake recipe Originally Published 2018 ~ Updated May 2021. Pound Cake is wonderful all on its own but take your Strawberry Shortcake up a notch and add a slice of Lemon Cream Cheese Pound Cake to it. Lick your lips, and go for another bite! Oh, it’s good.
1 tsp. almond flavoring. 1 tsp. vanilla. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Gradually add flour; mix well. Blend in flavorings. Pour into greased and floured 10 inch tube pan. Bake at 325°F. for one hour and 20 minutes. Cool 10 minutes; remove from pan.
Amazing Cream Cheese Pound Cake
Experience this amazingly moist and strongly delicious pound cake dessert this weekend and you definitely won’t regret the preparation time! This chocolate cream cheese pound cake is so well set still simple and easy to prepare. It will take you around 25 minutes to make it plus about 5 hours in total (including baking and setting time).
Instructions. Preheat oven to 325 degrees F. Grease and flour a 10-inch cake pan. In a large bowl, whisk together flour, 2 cups sugar, salt, cream of tartar, baking powder, and baking soda. In the bowl of a stand mixer or with a hand mixer, mix (i.e., in the DRY mixture) the coffee cream, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
Instructions. Preheat oven to 350F. Butter and flour a 9x5 inch baking tin. In a medium bowl whisk together the flour, salt, and baking powder then set aside. In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
Add the lime-sugar and beat on medium speed until light and fluffy, 1 to 2 minutes. Add the whole eggs one at a time, mixing well after each addition (scrape the bowl, as needed). Beat in the egg yolk. Reduce the mixer speed to low and slowly add the flour mixture (scrape the bowl, as needed).
Sour Cream Pound Cake. This beautiful Sour Cream Pound Cake brings back so many good memories of summers spent at my grandma’s house. She had a garden full of strawberries and when she didn’t make her blackberry cobbler for dessert she made sour cream pound cake served with fresh strawberries that had been sugared to make a sweet juice that soaks into the cake.