Here are two recipes. The Cream Cheese Pound Cake bakes moist on the inside and crunchy on the outside. I've never made the Buttermilk Pound Cake. It was handed down to me by my Great-Aunt, a true Southern cook.


Cream Cheese Pound Cake


3 sticks butter
1 8-ounce package cream cheese
3 cups sugar
1 1/2 teaspoons vanilla
dash of salt
6 eggs, large
3 cups cake flour (or 2 2/3 cups plain flour)
1/2 cup chopped pecans (optional)


1. Cream butter, cream cheese and sugar well.
2. Add vanilla and salt. Beat.
3. Add eggs one at a time and beat well after each addition.
4. Add flour. Blend well.
5. Pour into well greased and floured Bundt pan. Bake at 325 degrees for 1 hour, 10 minutes.





Buttermilk Pound Cake



1 cup butter
2 cups sugar
1 cup eggs
1 cup buttermilk
3 cups sifted flour
1/2 teaspoon salt
1/4 teaspoon soda
1 1/2 teaspoon lemon or orange extract
1/2 teaspoon vanilla


1. Cream butter and sugar. Add eggs and beat until blended. Add extracts.
2. Add dry ingredients alternately with buttermilk.
3. Bake in a greased floured tube pan. Start in a cold oven. Turn heat on 325 degrees and bake 25 minutes, turn heat to 350 degrees and bake 1/2 hour longer.