Vicky Letlow’s Cream Cheese Poundcake
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
You Might Like
Griffith enters Army on Delayed Entry
FROM STAFF REPORTS Jomecia S. Griffith has joined the United States Army under the Delayed Entry Program. The program gives... read more