CREAM CHEESE AND VANILLA POUND CAKE
2 full cups butter or 1 pound (use only pure butter)
2 (8 oz.) pkgs. cream cheese
4 lg. eggs
3 heaping tbsp. vanilla pure extract
3 cups powdered sugar, sifted
3 1/2 cups cake flour, sifted
Preheat oven to 325°F degrees. Leave cream at room
temperature 30 minutes before using, or soften for 15-20
seconds in microwave.
Cream butter with sugar until light and fluffy. Add cream
cheese and beat with electric mixer for 1 minute. Add eggs,
one at a time, beating well after each addition.
Stir in vanilla extract.
Turn mixture to low speed. Gradually add sifted flour until
texture is smooth. Do not beat for very long after flour
has been added or cake will be tough - just beat long
enough to combine ingredients.
Spoon into a tube or bundt baking cake pan, or bake in a
cake mold. Bake at 325°F for 1 1/2 hours or until toothpick
inserted in center comes out clean.
Cool on wire rack before serving.
Makes one pound cake (approximately 12 to 15 servings) per
cake. Serve with your favorite topping.
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