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David's Cream Cheese Pound Cake

Source of Recipe


David Gerard Holsen



List of Ingredients



• 3 sticks (1½ cups) unsalted butter, plus more for pan
  
• One 8-ounce package cream cheese
  
• 3 cups sugar
  
• 6 large eggs
  
• 2 tsp pure vanilla extract
  
• 3 cups all-purpose flour
  
• 1 tsp salt
  
• Confectioners' sugar, for topping
  






Instructions



1. Preheat the oven to 325° F. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside.
   
   
2. Combine butter and cream cheese in bowl of electric mixer fitted with paddle attachment; beat on medium speed until smooth. Add sugar; increase the speed to high, and beat until light and airy (about 5 minutes). Add eggs, one at a time, beating after each addition, and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla, flour and salt all at once. Beat just until incorporated.
   
   
3. Pour batter into prepared pan, and shake lightly to even out top. Bake until cake is golden brown and cake tester inserted in middle comes out clean, about 1 hour and 15 minutes. Place pan on a cooling rack; cool for 20 minutes. Remove cake from pan, and let cool completely. Dust with confectioners' sugar.
   
   Makes 10 servings.
   
   






Final Comments


Serve plain or with fruit (or fruit compote). Cake freezes well and toasts well.