While Mom and Dad are still going strong with their Whole30, I am left with the hard work. (Just kidding, I get the fun job!!) Someone in our family has to keep making sweets for the world to see! Good thing that’s my job, because eating healthy ALL the time pretty much drives me insane. I think I’m allergic…
Despite my condition, I do still try to eat healthy. But sometimes, my diet sometimes has to take a “pause” so I can lick the frosting off of the spoon. Then I go eat an apple and pretend like it never happened.
This same thing happened when I was trying to create this beautiful old fashioned pound cake. Pound cake is my favorite cake to make, because it’s so dense, moist, just slightly sweet, and with a little crumb. So now you know not to judge when I tell you that I just HAD to taste a tiny bit of the batter! And taste some cake after it came out of of the oven. And then a little bit later, because I needed to make sure it was still good.
1/4 of a cake every day + 4 days = please don’t solve this math problem. It just makes me feel bad.
So while you DON’T want to know how much of this old fashioned pound cake I ate, you probably DO want to know how to make such a delicious treat!
1 1/2 c cake flour
1 1/2 c all-purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs
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