Cream Cheese Pound Cake
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Cream Cheese Pound Cake is a little richer than traditional pound cake, but it still has that same buttery taste. Since the cream cheese is already in it, you can serve it as is, or maybe top it with fresh-cut fruit or a scoop of ice cream.
What You'll Need:
- 1 1/2 cups (3 sticks) butter, slightly softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups sugar
- 2 teaspoons vanilla extract
- 6 eggs
- 3 cups all-purpose flour
What To Do:
- Preheat oven to 325 degrees F. Coat a 10-inch Bundt or tube pan with cooking spray; set aside.
- In a large bowl, with an electric beater on medium speed, beat butter and cream cheese until creamy. Beat in sugar and vanilla until well mixed. Beat in eggs one at a time. Gradually add flour, beating until well combined.
- Pour batter into prepared pan. Bake 1 hour and 20 minutes to 1 hour and 30 minutes, or until a toothpick inserted in center comes out clean.
- Let cool 10 minutes then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.
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