Cream Cheese Pound Cake

By KimberlyB

Ingredients

• 2 3/4 cups flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 package (8 ounces) cream cheese, at room temperature
• 1 1/2 cups (3 sticks) butter, at room temperature
• 2 1/2 cups sugar
• 6 eggs, at room temperature
• 2 teaspoons vanilla

Details

Preparation time 15mins
Cooking time 105mins
Adapted from cooking.com

Preparation

Step 1

No need to preheat the oven, but be sure to start with all ingredients at room temperature. Grease a 12-cup Bundt or tube pan and set aside.
In a small bowl, whisk together flour, cornstarch and salt until well incorporated and set aside.
Beat together cream cheese and butter until smooth, about 2-3 minutes. Gradually add in sugar, 1/2 cup at a time and beat until light and fluffy for about 2-3 minutes, scraping down sides occasionally. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add reserved dry ingredients in 4-5 parts, mixing at lowest speed until just barely incorporated with each addition.
Pour into prepared pan, level top and tap firmly on counter several times. Set oven to 325 degrees F and bake for 70-80 minutes until golden or until toothpick inserted in center comes out clean. Start checking for doneness at about 65 minutes.
Tip: Bringing your ingredients to room temperature helps in making a well-blended batter.