Vicky Letlow’s Cream Cheese Poundcake
Published 12:00 am Tuesday, October 9, 2007
Letlow’s award-winning recipe earned her first prize last week at the Shelby County Fair.
Ingredients
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
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