The Most Ultimate Buttery Cream Cheese Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1 1/2 cups butter, softened (no substitutions)
• 1 (8 ounce) package cream cheese, softened
• 3 cups sugar
• 6 large eggs, room temp
• 1 1/2 teaspoons vanilla (or use almond extract)
• 3 cups all-purpose flour
• 2 teaspoons salt

Recipe

• 1 preheat oven to 350 degrees f.
• 2 generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
• 3 in a bowl cream the butter and cream cheese until smooth.
• 4 add sugar; beat until light and fluffy, about 5-7 minutes (you must beat for at least 5 minutes this is an important step!).
• 5 add the eggs one at a time beating well after each addition.
• 6 mix in vanilla.
• 7 with mixer on low add the flour and salt in two additions.
• 8 immediately pour in batter into prepared pan.
• 9 tap pans to eliminate any large air bubbles in the batter.
• 10 bake 60-75 minutes, or until cakes tests done.
• 11 note: if the tops begin to brown too quickly tent loosely with foil.
• 12 cool in pans for 10 minutes.
• 13 turn out the cakes then cool completely with the tops up on a wire rack.
• 14 note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.