Cream Cheese Poundcake
- 1-1/2 cups butter (no substitutes), room temperature
- 1-8 ounce pkg. cream cheese, room temperature
- 2-1/3 cups sugar
- 6 eggs, room temperature
- 3 cups all purpose flour
- 1 tsp. vanilla
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-inch tube pan. Bake at 300 degrees for 1-1/2 hours or until cake tests done. Cool in pan 15 minutes before removing to a wire rack. Cool completely.