Cream Cheese Pound Cake

  • 1 ½ cups butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 1 Tbsp real vanilla extract
  • 3 cups all-purpose flour
  • 1/8 tsp salt

Preheat oven to 300°F. Use an electric mixer to mix both butter and cream cheese until creamy.

Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.

Sift flour and salt and add gradually to the mixer, beating until well blended.

Pour batter into a well greased and floured bundt pan or tube cake pan.

Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.

Bake cake at 300°F for one hour and 45 minutes, or until a toothpick can be removed cleanly.

Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.

Serve with fresh berries and whipped cream for the perfect spring dessert.

Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

Leave a Reply

Your email address will not be published. Required fields are marked *