Cream Cheese Pound Cake
Cream Cheese Pound Cake is an moderately easy dinner. Made with 1 1/2 c. butter (no substitute; room temperature), 1 (8 oz.) pkg. cream cheese (room temperature), 2 1/3 c. sugar, 6 eggs (room temperature) and 3 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In large mixing bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5 to 7 minutes.
Add eggs, one at a time, beating well after each addition.
Gradually add flour; beat just until blended.
Stir in vanilla.
Pour into greased and floured 10-inch tube pan.
Bake at 300Β° for 1 1/2 hours or until cake tests done.
Cool in pan 15 minutes before removing to a wire rack.
Cool completely.
π· Perfect Pairings
Complete your meal with these
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