Cream Cheese Pound Cake

By lindaauman

Ingredients

• To glaze one loaf (optionsl):
• 1 1/2 cup · Butter -- softened
• 1 packages · Cream cheese -- softened
• 3 cup · Sugar
• 6 large · Eggs
• 1 1/2 teaspoon · Vanilla extract
• 3 cup · All-purpose flour
• 1 ⁄8 teaspoon · Salt
• 1 cup confectioners' sugar, sifted
• 1 1/2 tablespoons freshly squeezed juice (orange, lemon, etc.)

Details

Adapted from allthecooks.com

Preparation

Step 1

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until 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 bundt pan.

Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.

Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.

Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.