This recipe is from Cook’s Country, called Cream Cheese Pound Cake. The cream cheese does not do anything other than make it delicious. You would never guess it is in there. We like this in the winter and spring, served with berries and whipped cream.
We always bake pound cake recipes in small Bundt pans. They are 6 cups each, instead of the standard 12 cup large Bundt. One to keep, one to share. A small slice holds up well in lunch boxes.
You will need:
12 ounces of cake flour (3 cups, but better to weigh it)
1 t. salt
4 eggs and 2 extra yolk at room temperature
1/4 cup milk
2 t. vanilla extract
3 cups sugar
3 sticks of unsalted butter, softened
6 ounces cream cheese, softened
- Heat oven to 300 degrees. Liberally spray 2 small Bundt pans with cooking spray.
- Mix salt and flour in one bowl. Mix eggs, milk, and vanilla in another.
- Cream butter, sugar, and cream cheese on medium high until light and fluffy. Slowly add egg mixture on low until just blended. Add flour mixture one cup at a time until just blended. Scrape down sides and mix a few seconds more.
- Scrape into prepared pans and bake about 60 minutes, or until cake tester comes out clean. Remove from pans after about 5 minutes, or else they will stick. Cool completely on wire racks. Will keep well wrapped in plastic wrap a few days.