BUTTER COOKIE CAKE RECIPES

OLD SCHOOL BUTTER POUND CAKE | JUST A PINCH RECIPES

Old School Butter Pound Cake | Just A Pinch Recipes image

Members Choice! This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake. Cut yourself a slice and enjoy alongside a cup of tea. Or, add some fresh berries and whipped cream on top. After one bite, friends and family will be asking you to make this all the time.

Provided by Jennifer J @chocolate_cutie

Categories Cakes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 12

Number Of Ingredients 9

Ingredients

1 1/2 cup(s) cake flour
1 1/2 cup(s) all-purpose flour
3 stick(s) butter, unsalted (softened at room temp)
8 ounce(s) cream cheese, room temperature
3 1/4 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) almond extract
1 teaspoon(s) salt
6 large eggs

Steps:

Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
Add sugar and extracts.
Beat until light and fluffy. Reduce speed to low.
Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
Transfer batter to the Bundt pan.
Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
Remove cake from pan. Let cool on wire rack.

OLD SCHOOL BUTTER POUND CAKE | JUST A PINCH RECIPES

Old School Butter Pound Cake | Just A Pinch Recipes image

Members Choice! This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake. Cut yourself a slice and enjoy alongside a cup of tea. Or, add some fresh berries and whipped cream on top. After one bite, friends and family will be asking you to make this all the time.

Provided by Jennifer J @chocolate_cutie

Categories Cakes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 12

Number Of Ingredients 9

Ingredients

1 1/2 cup(s) cake flour
1 1/2 cup(s) all-purpose flour
3 stick(s) butter, unsalted (softened at room temp)
8 ounce(s) cream cheese, room temperature
3 1/4 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) almond extract
1 teaspoon(s) salt
6 large eggs

Steps:

Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
Add sugar and extracts.
Beat until light and fluffy. Reduce speed to low.
Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
Transfer batter to the Bundt pan.
Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
Remove cake from pan. Let cool on wire rack.

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