Cream Cheese Pound Cake
A Tangy Buttery Pound Cake made with cream cheese that is sure to delight your family.
Equipment
- Bundt pan
Ingredients
- 1½ Cups Butter Softened
- 8 oz Cream Cheese Softened
- 3 Cups Sugar
- 6 Eggs Room Temperature
- 3 Cups All Purpose Flour
- ½ tsp salt
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 325°
- Cream together Butter and Cream Cheese until light and fluffy
- Slowly add in sugar. Cream ingredients on high until sugar is disolved
- On Medium speed add eggs one and a time until well incorporated
- Slowly add flour on low speed until well combined, add in vanilla and stir
- Pour batter evenly into a well greased 10 inch Bundt Pan or tube pan
- Bake for 1 hour 45 minutes