This pound cake recipe is the stuff of legends! Dense, moist, and utterly irresistible, it's unlike any other you've tasted. A closely guarded family secret, passed down from Andrea to my mom, and finally to you! Prepare to be amazed by its rich, creamy texture and melt-in-your-mouth deliciousness. Forget dry, crumbly pound cakes – this one is the gold standard. Perfect for special occasions or an everyday treat.
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How to Make Andrea's Pound Cake Recipe
Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
Sift together 3 cups all-purpose flour and 1 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted margarine and 8 ounces cream cheese until light and fluffy.
Gradually add 3 cups granulated sugar, beating well after each addition.
Beat in 4 large eggs, one at a time, mixing well after each addition.
Stir in 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour batter into the prepared pan and bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information(Approximate per serving)
Sodium
8 g
Sugar
134g
Fat
65g
Carbs
17g
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