Cream Cheese Pound Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 320°F Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.

Step 2

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar vanilla and beat on low speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.

Step 3

On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on low speed *just* until combined. Add vanilla mixed for a few seconds more. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy. Pour/spoon batter evenly into prepared pan. Do not fill pan to the top. Leave about 2 inches to allow the cake to rise. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer. Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely. Enjoy!! If you liked this recipe consider leaving a tip! :) $FixedMyCrown

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