Cream Cheese Pound Cake
|Butter||1 1⁄2 Cup (24 tbs) (No Substitutes, At Room Temperature)|
|Cream cheese||8 Ounce (1 Package)|
|Sugar||2 1⁄3 Cup (37.33 tbs)|
|Eggs||6 (At Room Temperature)|
|All purpose flour||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
In a large mixing bowl, cream butter and cream cheese.
Gradually add sugar, beating until light and fluffy, about 5-7 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add flour; beat just until blended.
Stir in vanilla.
Pour into a greased and floured 10-in.tube pan.
Bake at 300° for 1-1/2 hours or until cake tests done.
Cool in pan 15 minutes before removing to a wire rack.