Cream Cheese Pound Cake
- 3 sticks Butter, Softened
- 1 block Cream Cheese, Softened
- 3 cups Sugar
- 6 whole Eggs At Room Temperature
- 3 cups Plain Flour
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Baking Powder
- 1/4 teaspoons Salt
- Pre-heat oven to 325 degrees. Prepare 2 part 12 cup tube pan with baker's spray.
- In a large mixing bowl, on medium speed, combine the butter & cream cheese until fluffy. Add the sugar 1 cup at a time, again beating until fluffy. Usually about 5 minutes total. Begin alternating adding the flour & eggs. I usually add 2 eggs to one cup of flour. Beat again for about 5 minutes. Scrape down the sides of the bowl & add the vanilla, baking powder & salt. Mix again until well blended. Pour into pan & spread evenly. Bake for 1 1/2 hours or until the top is golden brown & a cake tester or toothpick inserted into the middle comes out clean. Let cool for about an hour before removing from the pan. Enjoy!
butter, cream cheese, sugar, eggs at, flour, vanilla, baking powder, ubc
Taken from tastykitchen.com/recipes/desserts/cream-cheese-pound-cake/ (may not work)