Cream Cheese Pound Cake

By Tingrin3

I have been making this pound cake for years, with only small changes. Increase the vanilla to 1 1/2 tsp or 2tsp, (your preference) I use 2. Start with ROOM TEMPERATURE butter,(REAL butter) cream cheese and eggs which makes for easier mixing and a more creamy outcome, and using cake flour (cup for cup) gives it a more velvet type texture. I also add the eggs one at a time and make sure each one is completely mixed in before adding the next. And the baking time really depends on how true your oven temp is. Sometimes it may take two hours for this cake to bake if your oven is lower than 325, but baking at a higher temp will cook the outside, but not the in. Tricky? Yes. Worth the effort? Oh yes! Be patient with the mixing, and you will have the best pound cake you will ever eat. It stands alone, or you can top it with whatever you want. Simply the best for a good old fashion comfort dessert.

Ingredients

• 1 1/2 cups unsalted butter (3 cups), room temperature
• plus more for pan
• 1-8 oz. pkg. cream cheese
• 3 cups sugar
• 6 large eggs
• 2 teasp. pure vanilla extract
• 3 cups flour, or cake flour
• 1 teasp coarse salt

Preparation

Step 1

Pre heat oven to 325 degrees. Lightly butter 10" tube pan and line bottom with parchment paper.

Combine butter and cream cheese and beat on med. speed until smoothe. Add sugar and increase to high and beat until light and airy.(5 mins) Add eggs 1 at a time beating after each addition and scraping sides of bowl as needed. Add vanilla extract then flour and salt. Beat just until incorporated.

Pour batter into prepared pan and shake lightly to even out top. Bake until top is golden and cake comes out clean. (about 1 1/4 hrs.

Place pan on cooling rack. Remove from pan and let cool completely.