Cream Cheese Pound Cake

Ingredients

• 1½ cups unsalted butter, softened (3 sticks)
• 8 ounces cream cheese, softened
• 3 cups granulated sugar, divided
• 6 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 cups all-purpose flour

Instructions

1. Allow butter, eggs, and cream cheese to reach room temperature. Preheat oven to 325°F. Position one rack in the center and remove any racks above it.
2. Prepare a 12-cup bundt pan by greasing it, then coating with ¼ cup sugar. Remove excess sugar and set aside.
3. In an electric mixer, combine softened butter and cream cheese, beating on high until smooth. Add remaining 2¾ cups sugar and beat for 3-5 minutes until light and fluffy. Scrape the bowl.
4. On low speed, add eggs, vanilla extract, baking powder, and salt. Gradually add flour until fully combined. Stop mixing once smooth to avoid overmixing.
5. Transfer batter to prepared pan. Bake on center rack for 80-90 minutes. Test doneness at 80 minutes with a toothpick inserted deep into the center.
6. Allow the cake to rest in the pan for 15 minutes. Carefully invert onto a serving platter or cooling rack.

Attribution

Recipe from A Spicy Perspective