Shelly's Recipe

CREAM CHEESE POUND CAKE

Category: Cakes

1 1/2 cups unsalted butter, plus more for pan
1 (8 oz) pkg cream cheese
3 cups sugar
6 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp salt
Confectioners sugar, for topping

Preheat oven to 325. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside.

Combine 3 sticks 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.

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.

Serving note: Serve plain or with fruit or fruit compote. Cake freezes well and toasts well.