Pound Cake

Cream Cheese Pound Cake

1-1/2 C butter, softened at room temperature

1-8oz package cream cheese, softened at room temperature

3 C sugar

6 large eggs

3 C all purpose flour

1/2 tsp salt

1 tbsp vanilla



Beat butter and cream cheese at medium speed with an electric mixer until creamy. Do not overbeat.

Gradually add sugar, beating well after each addition.

Add eggs one at a time, beating until combined.

Add vanilla.

Sift 3 C flour and salt together. Gradually add to the butter mixture, beating at a low speed just until blended after each addition.

Pour batter into a greased and floured 10” bundt pan and smooth the top of the batter to even it out.

Bake at 300F for 1 hour and 40 minutes or until a wooden skewer inserted into the center comes out clean.

Cool in pan on a wire rack for 10-15 minutes. Remove from pan and allow to cool completely on a wire rack.

Simply divine…especially with a hot cup of tea.

found on the http://thepaintedquilt.blogspot.com