Shelly's Recipe

SOUTHERN CREAM CHEESE POUND CAKE

Category: Cakes

1 1/2 cups butter, softened at room temp
1 (8 oz) pkg cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups flour
1/8 tsp salt
1 tbsp vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. 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. Pour batter into a greased and floured 10-inch Bundt pan.

Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. 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.