CREAM CHEESE POUND CAKE

Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner’s sugar

YOU’LL NEED:

11/2 C. butter, softened at room temp
1 (8-Pz.) pkgcream cheese, softened at room temp
3 C. sugar
6 Large eggs
3 C. all-purpose flour
1/8 Tsp. salt
1 Tbsp. vanilla extract

HOW TO MAKE:

1-Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat) gradually add sugar, beating well.
2-Add eggs, 1 at a time, beating until combined.
4-Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix. Sift 3 cups of flour.
5-Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.
6-Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
7-Pour batter into a greased and floured 10-inch Bundt pan.
8-Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
9-Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
10-Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
11-My pound cake had a crazy crusty layer on the bottom that I just peeled off.
12-It was like candy, it was so sweet and cruchy but it wasn’t pretty so I just threw it away

Nutrition Facts:

Per Serving: 512 calories; 27.7 g fat; 60.3 g carbohydrates; 6.6 g protein; 150 mg cholesterol; 218 mg sodium.
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