This cake is so easy to make and smells heavenly
while baking. It is also everything I hoped it would be;
delicious and moist, with a fine crumb.
|Cream Cheese Pound Cake.|
adapted from: staffmeals
makes 1 cake, serves 16
Prepare a 10-inch tube pan, OR 2 loaf pans, set aside
1 1/2 c butter (3 sticks) - at room temperature
1 8 oz package of cream cheese - at room temperature
3 c sugar
1 T vanilla extract
3 c all purpose flour
1 t salt
1/2 t baking powder
In a large mixer bowl, beat butter and cream cheese until well combined, add sugar and beat on medium speed for 5 minutes (set a timer to be sure you beat this long enough), add eggs two at a time, beating well after each addition, scraping the sides of the bowl as needed.
Add vanilla salt, baking powder and flour all at once, beat just until incorporated.
Turn batter into the prepared pan or pans, gently shake pan to even out the batter.
Bake 1 to 1 1/4 hours, remove cake to a rack to cool for 20 minutes. gently turn the cake out onto a serving plate.
Finish cooling before serving.
Note: The original recipe calls for a tube pan since we plan to freeze some of this cake, we are using 2 long loaf pans. Remember to adjust baking time for pan or pans used. However, I will use a tube pan when baking for company.
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