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
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.
Smooth the top of the cake or bottom of the cake (depending how
you look at it) 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. 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 cruchy but it
wasn't pretty so I just threw it away.
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