Cream Cheese Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
Cream Cheese Pound Cake
Yield
1 (10-inch) cake
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
Instructions
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. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
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 from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
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.
Enjoy! smile emoticon
Baker's Note:
My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and crunchy but it wasn't pretty so I just threw it away.
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Directions: |
Directions:Instructions
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. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
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 from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
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. |
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Preparation
Time: |
Preparation
Time: 1 hour and 40 minutes |
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