Saturday, November 8, 2008

Cream Cheese Pound Cake

This is one of our favorite recipes. The kids love to make this together!

Cream Cheese Pound Cake

1 1/2 cups butter which is three sticks (no substitutes), room temperature
1 package (8 ounces) cream cheese, room temperature
2 1/3 cups sugar
6 eggs, room temperature
3 cups all-purpose flour
1 teaspoon vanilla extract

In a large mixing bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just until blended. Stir in vanilla. Pour into a greased and floured 10-in tube pan or two meatloaf sized pans. Bake at 300 for 1-1/2 hours or until cake tests done.
Cool in pan 15 minutes before removing to a wire rack. Cool completely.


Thrifty T said...

I have some whipped cream cheese that I need to use up. Do you think it would work with this recipe?

Dr. Mom said...

I bet it would work just fine. Although since it is whipped and has more air in it, it might use just a bit more cream cheese than what the recipe says.