Cream Cheese Poundcake

Posted by on August 24, 2008 in Blog | 1 comment

  • 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.

1 Comment

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