Vanilla Pound Cake
This recipe makes a dense but moist-tasting pound cake that tastes delicious. You could choose to add icing, but I find the sweetness of this cake is more than enough without it.
Ingredients
- 1½ cups butter (softened)
- 1 package cream cheese (room temperature)
- 2½ cups granulated sugar
- 6 extra-large eggs (room temperature)
- 1 tbsp vanilla extract
- 3 cups Bisquick
Instructions
- Preheat the oven to 325 °F.
- Grease two loaf pans and line each with parchment paper.
- Place one and one-half cups of softened butter, one package of cream cheese, and two and one-half cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for three minutes, until light and creamy.
- Scrape down the bowl with a rubber spatula to be sure it's well mixed.
- With the mixer on low, add six extra-large eggs, one at a time, mixing well and scraping down the bowl before adding each egg.
- Mix in one tablespoon of vanilla extract.
- With the mixer on low, slowly add three cups of Bisquick to the butter mixture, scraping down the bowl, and paddle with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed.
- Divide the batter evenly between the two prepared loaf pans, smooth the tops, and bake in the center of the oven for one hour or until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for twenty minutes, before turning them out and allow to cool completely on a baking rack.
Tried this recipe?Let us know how it was!
