Cream Cheese Pound Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups butter, softened at room temp

  • 1

    (8-ounce) package cream cheese, softened at room temp

  • 3

    cups sugar

  • 6

    large eggs

  • 3

    cups all-purpose flour

  • 1/8

    teaspoon salt

  • 1

    tablespoon vanilla extract

Directions

Preheat oven to 300°. Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat). Gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Sift 3 cups of flour. Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake with a spatula to even it out. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and let cool completely on wire rack before serving.

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