The recipe is adapted from Sweet Kathleen's cookbook. The ingredients list is nearly identical, but I streamlined a few of the steps. (If you like simple, old-fashioned cakes, I encourage you to get this book. I've tried only a few of the recipes, but every one has been a winner.)
Cream Cheese Pound Cake
1-1/2 cups (3 sticks) butter, softened
1 (8-ounce) pkg. cream cheese [reduced-fat is okay], softened
3 cups sugar
1 T. vanilla extract
6 large eggs
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt [omit if using salted butter]
3 cups all-purpose flour
- Preheat oven to 325 degrees. Grease and flour 12-cup Bundt or 10-inch tube pan, or spray with nonstick cooking spray containing flour.
- In a large mixing bowl, cream the butter, cream cheese, sugar, and vanilla extract on medium speed for 10 minutes, or until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add baking powder, baking soda, and salt, if using; mix well.
- Reduce the mixer speed to low and add the flour by thirds. Mix just enough to blend the batter after each addition.
- Spoon the batter into the prepared pan and spread evenly. Bake for 80-90 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 25 minutes. Remove from pan and place cake on a wire rack to cool completely.