Jessica Rayome

Cream Cheese Pound Cake

FoodJessica RayomeComment

So before I am knee deep in plumbing guesswork this afternoon, as we prepare to tear out our spare bathroom sink (supposedly it's easy, keep your fingers crossed for me) I decided to do a little baking while catching up on our shows. Windows down, sunshine outside, and baking on a Sunday afternoon seemed pretty ideal to me!

Cream Cheese Pound Cake

Ingredients

1 1/2 cups softened butter
1 8 oz. softened cream cheese
3 cups sugar
6 large eggs
3 cups flour
1/8 teaspoon salt
1 tablespoon vanilla extract

 

 

Instructions

Beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add in the sugar beating well. Mix in your six eggs. Combine the flour and salt, beating at low speed just until blended at each addition. Stir in vanilla. 

Pour batter into greased Bundt pan. Smooth the top of the cake with spatula. Bake at 300 degrees for 1 hour and 40 minutes. Cool in pan on wire rack for 10-15 minutes. Flip, remove cake, and let cool completely. Enjoy!