Jan 10, 2017

Cream Cheese Pound Cake

This delicious recipe comes from Sheri Castle's The Southern Living Community Cookbook: Celebrating Food & Fellowship in the American South.

Cream Cheese Pound Cake

1 1/2 cups butter, at room temperature
1 8-oz. package cream cheese, at room temperature
3 cups sugar
6 large eggs
1 Tbsp. vanilla extract
3 cups all-purpose flour
1/2 tsp salt
Garnish: fresh berries

Preheat oven to 300 degrees. Grease and flour one 10-inch Bundt pan.

Beat butter and cream cheese in a large bowl with an electric mixer at medium speed until creamy. Gradually add sugar, beating 5 to 7 minutes or until mixture is light and fluffy. Add eggs, one at a time, beating only until yellow yolk disappears after each addition. Quickly beat in vanilla.

Whisk together flour and salt in a medium bowl. Add to butter mixture in thirds, beating at low speed only until blended after each addition. Pour batter into pan. Gently tap pan on counter to remove air bubbles.

Fill a 2-cup ovenproof measuring cup or small baking pan with water, and place it in the oven on the rack below the tube pan.

Bake at 300 degrees for one hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan, and cool completely on wire rack.