Recipe Corner

Mom’s Cream Cheese Pound Cake


3 sticks butter, softened
1 (8 oz) cream cheese, softened
3 cups sugar
3 cups cake flour
6 eggs
1 tsp pure almond extract
1 tsp pure vanilla extract
For the glaze:
1 cup powdered sugar
1 tsp vanilla
1 tsp softened butter
2 Tbsp milk
Dash of salt

Cream butter and cream cheese then slowly add sugar and beat until fluffy. Add eggs one at a time, alternately with flour. (Always start with flour and end with flour.) Add extracts. Bake at 300 degrees for one hour and 45 minutes in a greased and floured bundt pan. Cool in pan for 10 minutes. Transfer to a cake plate and pour glaze over warm cake.

Today is my son’s 10th birthday, so this recipe is for one of his favorites. He loves when Grandma makes him a pound cake. He would probably prefer it over the birthday cake that I always have made for him at a bakery. It is my favorite cake that my mom makes as well. I had her hand write it in my cookbook for me. It’s one of those family recipes that I want to always have and hope to make it for my grandchildren someday.

-Jenna Wood