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Cream Cheese Pound Cake Recipe

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This recipe for Cream Cheese Pound Cake is from Cooking With Barb, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. cake flour
1 tsp. salt
4 large eggs + 2 large yolks, room temperature
1/4 c. milk
2 tsp. vanilla
3 c. sugar
3 sticks unsalted butter, softened
6 oz. cream cheese, softened
Directions:
Directions:
Adjust oven rack to middle position and heat oven to 300 degrees. Grease and flour nonstick Bundt pan. Combine flour and salt in bowl. Whisk eggs and yolks, milk and vanilla in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, beat sugar, butter, and cream cheese on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and very slowly add egg mixture. Batter may look slightly curdled. Add flour mixture in 3 additions, scraping down bowl as needed. Give batter final stir by hand.

Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick clean, 80-90 minutes, rotating pan halfway through baking. Cool cake on wire rack for 15 minutes. Remove cake from pan and cool about 2 hours. Cake can be wrapped in plastic wrap and held at room temperature for 3 days.

 

 

 

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