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Cream-Cheese Pound Cakes




Source of Recipe


martha stewart


Recipe Introduction


For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.


List of Ingredients




1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray


Recipe




1. Preheat oven to 350°. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

2. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.

3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Per serving: 308 calories; 16.3 grams fat; 4 grams protein; 37.3 grams carbohydrates; 0.4 gram fiber

Note: You can also bake the batter in a 4-quart tube or Bundt pan. Increase the cooking time by about 5 minutes.