Cream Cheese Pound Cake

🥘 Ingredients

• unsalted butter 1 ½ cups
• cream cheese 8 oz
• granulated sugar 2 ¾ cups
• eggs 6 large
• cake flour 3 cups
• salt ½ tsp
• vanilla 1 Tbsp
• confectioners' sugar

1. 1

   Start by preheating your oven to 325°F then liberally spray a 12 cup bundt pan with non-stick baking spray or greasing with butter or shortening and then flour.
2. 2

   In your mixer bowl , add unsalted butter , oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in granulated sugar beat on high speed for an additional 7 minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
3. 3

   Next, add eggs , one at a time, combining well after each addition and scraping down the sides as needed.
4. 4

   Turn your mixer down to its lowest speed, and slowly add cake flour into batter in two increments then add salt . Be careful not to overbeat.
5. 5

   Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
6. 6

   Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 to 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. 7

   Cool in pan on a wire rack for 10 minutes , then invert cake on serving plate for at least 1 hour or until the cake is cool to the touch.
8. 8

   Dust with confectioners' sugar and serve.