Cream Cheese Pound Cake

Cream-Cheese-Pound-Cake

Yield :

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  • Makes 8 servings .

Ingredients :

  • 1 ½ cup · Butter — softened
  • 1 packages · Cream cheese — softened
  • 3 cup · Sugar
  • 6 large · Eggs
  • 1 ½ teaspoon · Vanilla extract
  • 3 cup · All-purpose flour
  • 1⁄8 teaspoon · Salt

Preparation :

  • Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
    Gradually add sugar, beating 5 to 7 minutes.
  • Add eggs, one at a time, beating just until yellow disappears.
  • Add vanilla mixing well.
  • 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-inch tube pan.
    Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.
  • Bake at 300°F 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.

Nutritional Info :

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Original recipe & image from: yummly.com