Cream Cheese Pound Cake (Recipe)

In just a few short days, this has become known as The Cake in my family.  It has surpassed not only other pound cakes, but also banana and even chocolate cake, as the crowd favorite.  (That is, if three can be considered a crowd.)  I had to take this picture in the early morning hours, before someone scarfed down this last slice.  Meet the Cream Cheese Pound Cake.  It's dense and moist, buttery and vanilla-scented.  So, so good.

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

1. Preheat oven to 325 degrees.  Grease and flour 12-cup Bundt or 10-inch tube pan, or spray with nonstick cooking spray containing flour.
2. 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.
3. Add eggs, one at a time, beating well after each addition.
4. Add baking powder, baking soda, and salt, if using; mix well.
5. Reduce the mixer speed to low and add the flour by thirds.  Mix just enough to blend the batter after each addition.
6. 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.
7. Cool in the pan on a wire rack for 25 minutes.  Remove from pan and place cake on a wire rack to cool completely.