old school butter pound cake


  • 1 1/2 cupscake flour
  • 1 1/2 cupsall purpose flour
  • 3 sticksunsalted butter room temperature
  • 8 ouncescream cheese room temperature
  • 3 1/4 cupsugar
  • 1 1/2 tspvanilla extract
  • 1 1/2 tspalmond extract
  • 1 teaspoonsalt
  • 6large eggs


1_ Beat butter and cream cheese with a mixer on medium speed until mixture comes together. Add sugar,salt and extract beat until light and fluffy.

2_ Reduce speed to Lowest. Add eggs one at a time alternating with flours one half cup at a time until all eggs and flour are used.

3_ Transfer to a buttered oil and flour 10 cup shaped pan such as a bundt pan. Place in cold oven heat oven to 325 degrees bake until a inserted tester comes out clean, about one and a half hours.

4_ To remove cake from pan let cool on wire rack.