Cream Cheese Poundcake
  • 1-1/2 cups Butter, softened
  • 1 (8 ounce) package Cream cheese, softened
  • 3 cups Sugar
  • 6 large Eggs
  • 1-1/2 tsp Vanilla extract
  • 3 cups all purpose flour
  • 1/8 tsp Salt
  1. Preheat oven to 300 degrees F.
  2. Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add sugar, beating for 5 to 7 minutes. Add eggs, one at a time, beating just until eggs are fully incorporated. Add vanilla.
  3. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10" tube pan.
  4. Half-fill a loaf pan with water and place in the oven with the tube pan.
  5. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.