Cream Cheese Pound Cake

🥘 Ingredients

• cake flour
  3 c
• confectioners' sugar
• cream cheese
  8 oz
• eggs
  6 large
• granulated sugar
  2.75 c
• salt
  1/2 tsp
• unsalted butter
  1.5 c
• vanilla
  1 Tbsp

🍳 Cookware

• 12 cup bundt pan
• mixer bowl
• wire rack

1. 1

   Start by preheating your oven to 325°F then liberally spray a 12 cup bundt pan with non-stick baking spray or greasing with butter or shortening and then flour.
2. 2

   In your mixer bowl , add unsalted butter , oil or shortening, and cream cheese and beat for ⏱️ 2 minutes on high speed. Slowly add in granulated sugar beat on high speed for an additional ⏱️ 7 minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.

   unsalted butter: 1.5 c, cream cheese: 8 oz, granulated sugar: 2.75 c
3. 3

   Next, add eggs , one at a time, combining well after each addition and scraping down the sides as needed.

   eggs: 6 large
4. 4

   Turn your mixer down to its lowest speed, and slowly add cake flour into batter in two increments then add salt . Be careful not to overbeat.

   cake flour: 3 c, salt: 1/2 tsp
5. 5

   Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.

   vanilla: 1 Tbsp
6. 6

   Pour cake batter into prepared bundt pan, and bake for ⏱️ 1 hour and 15 to ⏱️ 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. 7

   Cool in pan on a wire rack for ⏱️ 10 minutes , then invert cake on serving plate for at least ⏱️ 1 hour or until the cake is cool to the touch.
8. 8

   Dust with confectioners' sugar and serve.

   confectioners' sugar