Cream Cheese Pound Cake
- 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
Adapted from elizabethsedibleexperience.blogspot.com
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.