Cream cheese pound cake

Cream Cheese Pound Cake has a wonderful rich and buttery flavor, moist texture, and a golden brown crust.  It is very good served on its own but you can also serve it with fresh fruit and whipped cream. It is important when making this pound cake to have the cream cheese, butter and eggs at room temperature. 

Ingredients

Cake flour - 3 cups

Butter (softened) - 3 sticks

Cream cheese (softened) - 8 oz

Sugar - 3 cups

Eggs (room temperature) - 6

Vanilla - 1 tbsp

Salt - a pinch

Method 

Preheat oven to 325 F. Grease the cake pan. 

In the electric mixer or with a hand mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add the eggs now one at a time and mix well after each addition.   Add the flour and the vanilla and mix well.

Pour the batter into the greased pan.  Bake at 325 F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. 

  

Tip : You can reduce the sugar to 21/2 cups if you want lesser sweet.  I should try baking the cake in a bundt pan.