Monday, May 7, 2012

Pound It Out

The past week or so I have been extremely stressed. And one of the absolute worst things you can do when stressed is eat. Well that is my go-to thing. All I have been wanting is sweets. Friday night I wasn't in the mood to bake anything so I settled for some Hershey's mini bars. Saturday I still had a hankering for something sweet and delicious...but I still didn't feel like baking. I think it was because I hadn't had any real sleep in a few days...sleepy food usually does not turn out well with me. I ended up going out for sushi for friend's birthday and they had Fried Cheesecake on the menu. I couldn't pass it up. It was awesome, but Sunday I still woke up feeling like I needed to bake something. Cooking soothes me and this time was no exception. So I flipped through my recipe binder for something and had no idea what I wanted to make. So the next step was to see what I already had on hand so I wouldn't have to spend any money. I had all the ingredients for a cream cheese pound cake. Yum.

I don't recall ever making a pound cake...usually my mom makes the pound cakes. Well, she recently had foot surgery so I dare not call her to ask her to make me a pound cake.

This recipe comes from Southern Living Magazine, November 2001

The hardest part was seriously waiting the hour and forty minutes for it to bake and letting it cool so I could cut it!

This recipe makes 1 10-inch cake


  • 1 1/2 cups butter at room temperature
  • 1 8 oz package of cream cheese
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract


Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

Combine flour ( I sifted the flour) and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

  1. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

I love this already has flour in it!

That crusty part at the bottom...I just left it there...awesome deliciousness! 
No I didn't eat half the cake, I took it to work :)

This is a perfect, delicious pound cake! Now I just have to stop myself from eating the other half when I get home :)

Happy Monday,

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