Cream Cheese Pound Cake

by Catherine Ipcizade | More from this Blogger

23 Jul 2006 02:36 PM

I love pound cake. It's delicious in all forms, as far as I'm concerned. But when you add cream cheese to it, the taste is out of this world. It's creamy. It's dense, but light at the same time. It's savory yet sweet. It's fabulous! Here's a recipe you'll want to make again and again-for friends, for family, for bake-sales, for yourself!

For this recipe you'll need:

3 sticks of butter at room temperature

8 ounces of cream cheese (buy the brick, not the round container) at room temperature

3 cups granulated sugar

3 cups all purpose flour

6 large eggs

1 tsp. salt

2 tsp. pure vanilla extract

To Make This Recipe:

Preheat oven to 325 degrees Fahrenheit.

Grease a bundt pan with butter or spray liberally with cooking spray.

Beat the butter and cream cheese together until smooth. Add the sugar and salt and continue to cream until well incorporated. Mix in the eggs, one at a time, allowing each egg to be completely incorporated in the mixture before adding the next. Add the vanilla. Finally, add the flour in ½ cup increments to avoid being covered in it!

Pour the mixture into the greased pan and bake approximately 1 hour until it is golden. Allow the cake to cool 20 minutes before taking it out of the pan. Dust with powdered sugar and decorate with berries for a lovely presentation.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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