Cream Cheese Pound Cake

Now this was a good one!

I credit Elizabeth's Edible Experience with this recipe.

I've made this more than once, all times successfully!

I made no changes to the recipe.

I will be posting it, but you can also visit her page by clicking above.

Ingredients

• 1 1/2 cups butter, softened at room temp
• 1 (8-ounce) package cream cheese, softened at room temp
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

Directions

Beat butter and cream cheese at medium speed with an electric mixer until creamy. (do not over beat.)

Gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. 

Sift 3 cups of flour.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. 

Stir in vanilla.

Pour batter into a greased and floured 10-inch Bundt pan.

Smooth the top of the cake with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Note: I know that's a long time for a cake to bake. One time, I went ahead and put it on 425 and made it in little over half the time. It's really up to you. I constantly checked it, just to make sure it was alright.

Another successful recipe!