What’s the secret to perfect, moist pound cake? A few things….
1. Fluffy batter. Definitely use an electric mixer if you have one…
2. Don’t rush. Make sure all your ingredients are room temperature. I sit mine out an hour before baking. Also, let each ingredient mix before adding the next one.
3. Cream Cheese.
Here’s the recipe:
1 1/2 cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon table salt
1 cup washed blueberries
Hands-on: 15 Minutes
Total: 2 Hours, 50 Minutes
Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended. Fold in blueberries.
Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).
Source: Southern Living