The Most Ultimate Buttery Cream Cheese Pound Cake
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- 1 1/2 c
- butter, softened (no substitutions)
- 1 pkg
- (8 ounce) cream cheese, softened
- 3 c
- 6 large
- eggs, room temp
- 1 1/2 tsp
- vanilla (or use almond extract)
- 3 c
- all-purpose flour
- 2 tsp
1Preheat oven to 350 degrees F.
2Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
3In a bowl cream the butter and cream cheese until smooth.
4Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
5Add the eggs one at a time beating well after each addition.
6Mix in vanilla.
7With mixer on low add the flour and salt in two additions.
8Immediately pour in batter into prepared pan.
9Tap pans to eliminate any large air bubbles in the batter.
10Bake 60-75 minutes, or until cakes tests done.
11Note: if the tops begin to brown too quickly tent loosely with foil.
12Cool in pans for 10 minutes.
13Turn out the cakes then cool completely with the tops up on a wire rack.
14Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.