By Sinea Pies
Our son has finicky tastes. His birthday was coming up and he had no interest in regular birthday cake or even an ice cream cake. When I asked him what he wanted, he said "pound cake." Well, I had never made one but I sure was willing to give it a try.
It was the perfect time of year for pound cake because all kinds of berries were in season. This cake tastes excellent served with berries and whipped cream. So, I bought some fresh, juicy ruby-red strawberries and all the makings for this pound cake. It was a hit! The secret to this amazing pound cake is the cream cheese. It adds a richness that takes it from average to perfection!
Cream Cheese Pound Cake
1 1/2 cups salted butter - room temperature
8 oz. cream cheese - room temperature
3 cups sugar
1 T. vanilla extract
6 large eggs
3 cups flour
1/8 tsp salt
Preheat the oven to 300°
Grease and flour a 10" bundt pan.
Combine the butter and cream cheese, beating on medium until well blended.
Add the sugar gradually, beating well.
Add each egg*, one at a time, and beat into the butter mixture.
Mix in vanilla.
*Tip: crack each egg into a bowl, first, just in case you break the shell. It is easier to fish a piece of shell out that way rather than having it already in the batter.Combine salt and flour.
Add them gradually to the mixing bowl and blend well.
Pour the batter into the prepared bundt pan.
Smooth the top using a rubber spatula or the back of a spoon.
Bake on 300° for 1 hour 40 minutes.
Use a toothpick to test for doneness.
When it comes out clean, the cake is done.
Cool for 10-15 minutes then remove from pan.
And there you have it.
Delicious Pound Cake!
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