The Most Ultimate Buttery Cream Cheese Pound Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated - this is wonderful served with a blueberry or strawberry sauce :) Ingredients:
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 |
Directions:
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.
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