Strawberry Cream Cheese Pound Cake
6 large eggs (I used 8 because they were small)
2 packages of strawberry unsweetened kool-aid (I recommend you use only 1 pkg. or less because it made the cake tart.)
1 block of cream cheese
3 cups of sugar
1/3 cup of sour cream
2 sticks of unsalted butter
3 cups of all-purpose flour
1 & 1/2 teaspoons of vanilla extract
1/8 teaspoons of kosher salt
Note: The following items are optional. The recipe did not call for these.
sugar (for the strawberries)
I am making changes according to how I will do the cake next time. This is the order that I have done my pound cakes in the past.
Beat the two sticks of butter & sugar together in a bowl until blended. Then add the eggs one at a time & blend. Next, add in the vanilla extract & salt. In another bowl, blend the cream cheese & 1/3 to 1/2 cups of buttermilk. Just add the buttermilk slowly to the cream cheese a little at a time until it is smooth. Now take the flour and dump a little into the egg/sugar mixture. Also, dump a little buttermilk/cream cheese mixture into the egg/sugar mixture and blend. Keep alternating the flour and buttermilk mixture until you finish making sure to end with the flour. Now pour the pound cake into a prepared bundt pan. Bake for an hour and 20 to 40 minutes. Oven times vary so you will have to do the toothpick check on your cake in between times. Let the cake cool then serve as desired.