Cream Cheese Pound Cake
By
Peggy Moss, Ft. Wayne, Ind.
A delicious pound cake with the tangy bite of cream cheese
Preparation time
1 hour
Cooking time
1 hour, 30 minutes
Total time
2 hours, 30 minutes
Yield
12 Servings
Ingredients
1 1⁄2 cups butter (softened) 8 ounces cream cheese (softened) 3 cups sugar 6 eggs (large) 1 1⁄2 teaspoons vanilla extract 3 cups flour 1⁄8 teaspoon saltInstructions
Beat butter and cream cheese together at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating 5–7 minutes. Add eggs, one at a time, until well mixed.; add vanilla; mix well. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Pour into greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. Bake at 300 degrees for 1 hour 30 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10–15 minutes; remove from pan. Cool completely on wire rack. Makes 1 cake.
Recipe Type(s)
