Vicky Letlow’s Cream Cheese Poundcake

Letlow’s award-winning recipe earned her first prize last week at the Shelby County Fair.


1 8-oz pkg cream cheese

3 sticks butter

3 c sugar

1 T vanilla flavoring

6 eggs

3 cups plain flour

Beat cream cheese and butter until creamy. Add eggs one at a time, then vanilla and gradually add sifted flour.

Bake in preheated, 300-degree oven for one and a half hours