Cream Cheese Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3 cups Cake flour
  • 3 cups Granulated sugar
  • 2 tsp Vanilla

• Bread & Baked Goods

  • 1 Cream cheese pound cake

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 8 oz Cream cheese

Found on syrupandbiscuits.com

Description

Directions

• Cream the cream cheese, butter and sugar until light and fluffy.
• Add eggs, one at a time and mix after each addition.
• Add vanilla.
• Gradually add cake flour and mix after each addition.
• Pour into a well greased bundt pan or tube pan.
• Bake at 300 degrees for about 75 minutes or until a knife inserted in the middle comes out clean. Start checking the cake for doneness when you smell it cooking.
• Remove from oven. Let cool in pan for 10 minutes.
• Gently loosen sides and center and transfer to a cooling rack. Cool completely before cutting. This is the hardest part of the whole deal. You have to be patient. If you try to cut the cake before its cool, it will fall apart. Get in your car and drive away from your house, if you must, while it cools.