Cream Cheese Pound Cake

I made this delicious pound cake for our Thanksgiving dessert. You can eat it as is or dress it up a bit by adding a drizzle of chocolate or serving with strawberries and whip cream.

Ingredients
1 1/2 cups of butter, softened
1 8oz. package of cream cheese, softened
3 cups of sugar
6 eggs
3 cups all pupose flour
1/8 tsp. salt
1 tablespoon vanilla extract

1. Beat butter and cream cheese together with an electric mixer until creamy. Gradually add in sugar, beating well.

2. Add in eggs one at a time, beating well after each addition.

 

3. Sift 3 cups of flour in a seperate bowl. Add in salt. Add flour into butter mixture a half cup at a time, beating on low. Add vanilla.

Should look similar to this, at this point.

 

4. Pour batter into a greased and floured bundt pan. To grease and flour a pan, I've found the easiest way is to rub a stick of butter all over the inside. Then sprinkle a small handful of flour around the inside turning to coat. Turn upside down and tap on the counter or sink to remove excess.

 

 



5. Smooth out the batter so it is even. Bake at 300 for 1 hour 40 minutes or until toothpick inserted in the middle comes out clean. Cool 10-15 min in the pan then transfer to wire cooling rack and cool completely.