pound cake recipe, creamcheese pound cake, poundcake, vanilla pound cake

Our son has finicky tastes. His birthday was coming up and he had no interest in regular birthday cake or even an ice cream cake. When I asked him what he wanted, he said “pound cake.” Well, I had never made one but I sure was willing to give it a try.

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It was the perfect time of year for pound cake because all kinds of berries were in season. This cake tastes oh so good served with fresh berries and whipped cream. So, I bought some fresh, juicy ruby-red strawberries and all the makings for this pound cake. It was a hit! The secret to this amazing pound cake is the cream cheese. It adds a richness that takes it from average to perfection!

Cream Cheese Pound Cake

Ingredients

1 1/2 cups salted butter – room temperature

8 oz. cream cheese – room temperature

3 cups sugar

1 T. vanilla extract

6 large eggs

3 cups flour

1/8 tsp salt

Nordic Ware Bundt Pan for baking

Directions

Preheat the oven to 300°
Grease and flour a 10″ bundt pan.

Prepared bundt cake pan for making cream cheese pound cake #recipes

Combine the butter and cream cheese, beating on medium until well blended.

Making cream cheese pound cake #desserts

Add the sugar gradually, beating well.
Add each egg*, one at a time, and beat into the butter mixture.
Mix in vanilla.

*Tip: crack each egg into a bowl, first, just in case you break the shell. It is easier to fish a piece of shell out that way rather than having it already in the batter.