Cream Cheese Pound Cake

Every now and then you just need a slice of pound cake, and this is the recipe to use! Don’t waste your time on anything else.

  • 1 ½ cup butter (3 sticks), softened
  • 1 (8 oz) package cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 1 ½ teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/8 teaspoon table salt
  • Butter and nonstick cooking spray for greasing the cake pan

Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating until combined. Add vanilla extract, and beat just until blended.

Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a 10” tube pan that’s been greased with butter and sprayed with a nonstick cooking spray.

Bake at 300 degrees for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10-15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).