My Mother's Cream Cheese Pound Cake
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- 3 stick
- unsalted butter softened
- 8ounce package of cream cheese, softened
- 3 c
- 6 large
- 3 c
- 1/8 tsp
- 1 Tbsp
- pure vanilla extract
1Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well. Add eggs, 1 at a time. beating just until yellow disappears.
2Combine flour and slat; gradually add to butter mixture, beating at low speed just until blended. After each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch Bundt or tube pan.
3Bake at 300 degree for 1 hour and 35 minutes until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes, remove from pan, and cool completely on wire rack.