Shelly's Recipe

CREAM CHEESE POUNDCAKE

Category: Cakes

3 sticks (1 1/2 cups) butter, at room temperature
1 (8 oz.) pkg. cream cheese, at room temperature
3 cups sugar
1/2 tsp. salt
2 tsp. pure vanilla extract
6 large eggs, at room temperature
3 cups all-purpose flour, sifted and then measured
1 tsp. baking powder

Rack in middle of oven, preheat oven to 325 degrees F. Spray 2 loaf pans (or bake in a Bundt pan like I did).

Beat butter and cream cheese together in large bowl til smooth and creamy. Gradually add the sugar, then beat in salt and vanilla. Add the eggs one at a time.

Sift in the flour with the baking powder, add to the creamed mixture and beat til smooth. Spoon into prepared pan(s).

Bake 60-75 minutes. Cool for 10 and invert onto serving dish to cool completely. I like to turn mine over again, to the crackled side, and dust with confectioner's sugar using a sifter.

This is a very moist, dense poundcake.