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Cream Cheese Pound Cake




Ingredients:
  •     1 1/2 cups butter, softened at room temp
  •     1 (8-ounce) package cream cheese, softened at room temp
  •     3 cups sugar
  •     6 large eggs
  •     3 cups all-purpose flour
  •     1/8 teaspoon salt
  •     1 tablespoon vanilla extract

Directions:
  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well.
  2. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix. 
  3. Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.
  4. Pour batter into a greased and floured 10-inch Bundt pan.
  5. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. 
  6. Bake at 300� for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.


This article and recipe adapted from this site

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