We had pound cake a lot growing up. While my mom made a lot of pies, she rarely made cakes except this pound cake. We rarely let it cool before it was gone; my mom would serve it with homemade ice cream or use it for Strawberry Shortcake which was our family favorite.
My mom was a “pinch of this” cook and rarely wrote down her recipes. When I was living in Chicago back in the 1990′s, she gave me this recipe over the phone for my co-worker, Janet Radziejeski. I did not keep a copy of it. Sadly, my mom passed away and most of her recipes were never written down. Many years later, when I reconnected with Janet via Facebook, she told me she always makes my mom's recipe for Easter and it has been a family tradition ever since I shared the recipe with her all of those years ago. She photocopied the original recipe (which was in my handwriting) and sent it to me. Now I am able to share it with you and with the kids in our family who never got to experience Mom’s cooking.
Many Southern cooks have a similar pound cake recipe. The difference in this one is the addition of almond extract. You can omit if your family doesn't like it but to me, that's what makes this pound cake so special. Here's another opportunity for me to remind you to get those favorite family recipes down on paper... before they are lost forever. Thank you, Janet and Facebook, for reuniting me with this treasure!
MY MOM’S POUND CAKE RECIPE
Prep Time: 20 minutes
Cook Time: 1 hour 30-35 minutes or until a wooden skewer comes out clean
3 sticks unsalted butter, room temperature
1 – 8 oz package cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon pure vanilla extract
1 1/2 teaspoons almond extract
1/8 teaspoon Kosher salt
Preheat oven to 300 degrees F. Prepare a 10-inch tube or Bundt pan… grease and flour or spray with Baker’s Joy.
In the bowl of your mixer, beat the cream cheese and the butter at medium speed until creamy. Then add the sugar, a little at a time. Cream the butter and sugar until light and fluffy.
Next, add the eggs, one at a time, beating until they are combined. Turn the speed on the mixer down. Combine the salt and the flour; adding a little at a time until it is blended. Add the almond and vanilla.
Pour into the prepared pan. Bake for 1 hour 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes in the pan and then turn out onto a wire cooling rack to allow it to cool completely.
Serve with berries, whipped cream or ice cream. I like it warm, straight out of the oven. Divine.