Marguerette Allen’s Legendary Cream Cheese Pound Cake

by:
September 9, 2024

Marguerette Allen with her prized pound cake.

Marguerette Allen’s Cream Cheese Pound Cake recipe was widely shared in newspapers across the country in 1995 as part of a collection of recipes from Black southern home cooks called “Food for the Soul.” Although it’s unclear what became of Marguerette, her delicious recipe remains popular. Her key tip: “Always use cake flour, or it won’t turn out right.”

Instructions:

  1. Preheat your oven to 325°F and prepare a Bundt pan by spraying it with non-stick spray.
  2. Ingredients you’ll need:
    • 8 ounces of cream cheese, softened
    • 1 ½ cups unsalted butter, softened
    • 3 cups granulated sugar
    • 6 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 teaspoon butter flavoring
    • 3 cups cake flour

Steps:

  1. Using a stand mixer with the paddle attachment, blend the cream cheese and butter together until light and fluffy. Gradually add the sugar, mixing until well incorporated.
  2. Add the eggs one at a time, ensuring each egg is fully blended before adding the next. Then, mix in the vanilla, almond, and butter flavorings.
  3. On a low speed, slowly add the cake flour, scraping the sides of the bowl as needed, and mix until fully combined.
  4. Pour the batter into the prepared Bundt pan, smoothing it out evenly. Bake in the preheated oven for about 90 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes before inverting it onto a plate to cool completely. Enjoy!
#Homemaking #Recipes #Vintage