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Cream Cheese Pound Cake



Southern Living November 2001

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

Preparation
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 
Pour batter into a greased and floured 10-inch Bundt pan.  
Smooth the top of the cake 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.  
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