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Cream Cheese Poundcake




Source of Recipe


Southern Living


Recipe Introduction


This recipe is also in Southern Living Our Readers Top Rated Recipes cookbook, page 342. (I never bake it as long as the recipe calls for. I normally take it out at 1 hour and 20 minutes.
Batter can be divided among 7 greased and floured 5-3/4x3-1/4 inch disposable aluminum foil pans. Bake at 325 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean.


Recipe Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521679

List of Ingredients




1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract


Recipe



Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

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.