Last week I was feeling a little adventureous in the kitchen and decided to bake a cake. A simple, but delicious cake! This cream cheese pound cake is moist and flavorful. You can dust the top with confectioner’s sugar or drizzle it with melted chocolate. I kept this one plain as we were using it as a base to make strawberry shortcake.
Note: This cake freezes well. I like to place a few slices into a container and freeze for another time. It should keep nicely in your freezer for up to 3 months.
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Cream Cheese Pound Cake Recipe
1 1/2 cups butter, softened
8 oz. pkg. cream cheese
3 cups granulated sugar
6 medium or large eggs
3 cups all-purpose flour
1 tsp. pure vanilla extract
Preheat oven to 325 degrees F. Lightly grease a bundt pan.
Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add the granulated sugar and beat until fluffy. Add the eggs, beating after each addition. Add the all-purpose flour and mix in. Add the vanilla extract until everything is combined. Pour the batter into the lightly-greased bundt pan.
Bake at 325 degrees F for 1 hour and 20 minutes. The cake is done when the top turns a light golden color and a toothpick comes out clean. Cool the cake on a wire rack.
Once cool…store in an airtight container or wrap it tightly to protect it from air. It can sit on your countertop or you can refrigerate it.
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