"Southern Living" Pound Cake

There are two varieties to this recipe, both published at one time or another in "Southern Living" magazine. They're both good, but don't over-bake them or they'll be dry!

I made the first one for Evie's surprise party. Enjoy!

"Southern Living" Pound Cake, Variety #1

1 lb. softened butter (4 sticks)
3 C. sugar
4 C. flour
3/4 C. milk
6 eggs
2 tsp. vanilla extract

Beat on low speed 1 min. Scrape sides. Beat on medium 2 min. Batter will be thick.
Bake at 325 for 1 1/2 hours. (I bake it at 300 instead.)
Cool on rack 10 min. then remove to cool completely.

We love this recipe topped with chopped, sweetened strawberries (add just enough sugar to force a juice from them) and fresh whipped cream.


Southern Living Pound Cake, Variety #2

1 1/2 C. butter (3 sticks), softened
1 8 oz. cream cheese, softened
3 C. sugar
6 eggs
3 C. flour
1/8 tsp. salt
1 Tbsp. vanilla

Beat butter and cream cheese together on medium until creamy. Gradually add sugar. Add eggs, 1 at a time. Add mixture of dry ingredients gradually, and stir until well-blended. Stir in vanilla. Batter will be thick. Bake at 300 for 1 hour 40 mins.