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Pound Cake: Rosie's Cream Cheese Pound Cake

Source of Recipe

Judy Rosenberg


List of Ingredients

3 cups cake flour
3 sticks unsalted butter, room temp (1 1/2 cups)
8 oz pkg cream cheese, room temp
3 cups sugar
1 tablespoon vanilla
6 large eggs, room temp


Recipe

Preheat oven to 325ºF. Lightly grease a 10" tube pan. Sift flour into small bowl and set aside. Cream butter, cream cheese, sugar and vanilla with mixer on med-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time to the butter mixture, and mix on medium speed after each addition, til well blended. With all eggs added, mix another 30 seconds. Stir flour gently into batter with rubber spatula, then mix on low for about 5 seconds. Scrape bowl and blend til batter smooth and even, about 10 seconds. Pour into prepared pan until golden and firm to touch. Allow to cool completely in pan before unmolding and serving