Cream Cheese Pound Cake

Serves	Total Time
12	2.65 hours

Ingredients

1.5 cups unsalted butter
8 oz cream cheese
2.75 cups granulated sugar
6 large eggs
3 cups cake flour
0.5 tsp salt
1 Tbsp vanilla
some confectioners' sugar

Cookware

1 12 cup bundt pan
1 mixer bowl
1 wire rack

Instructions

Step 1

Start by preheating your oven to 325°F then liberally spray a 12 cup bundt pan with non-stick baking spray or greasing with butter or shortening and then flour.

Step 2

In your mixer bowl, add unsalted butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in granulated sugar beat on high speed for an additional 7 minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.

Step 3

Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.

Step 4

Turn your mixer down to its lowest speed, and slowly add cake flour into batter in two increments then add salt. Be careful not to overbeat.

Step 5

Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.

Step 6

Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 to 20 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 7

Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least 1 hour or until the cake is cool to the touch.

Step 8

Dust with confectioners' sugar and serve.