Cream Cheese Pound Cake

By MarieR

Ingredients

• 3 sticks (1 1/2 cups; 12-ounces) butter softened
• 1 package (8-ounce) cream cheese softened
• 3 cups sugar
• 6 large eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/8 teaspoon salt

Details

Servings 12

Preparation

Step 1

In a large bowl beat butter and cream cheese at medium speed with electric mixer 2 minutes or until mixture is creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.
Fill a 2-cup, ovenproof measuring cup with water, and place in oven with tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
Yield: 1 (10-inch) cake.