Cream Cheese Pound Cake

By mnhenselen

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

Details

Servings 6700
Adapted from elizabethsedibleexperience.blogspot.com

Preparation

Step 1

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. 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.