This Cream Cheese Pound Cake by my Baker Spotlight Chanel L. Hernandez is a straight masterpiece!Â ðŸ”¥Â Enjoy her FULL RECIPE!
1 Â½ cup Butter, softened (3 sticks)
1 package Cream cheese, softened
3 cups Sugar
6 large Eggs
1 Â½ teaspoon Vanilla extract
3 cups All-purpose flour
1/8 teaspoon Salt
â€¢ Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
â€¢ Gradually add sugar, beating 5 to 7 minutes.
â€¢ Add eggs, one at a time, beating just until yellow disappears.
â€¢ Add vanilla mixing well.
â€¢ Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
â€¢ Pour batter into a greased and floured 10-inch tube pan.
â€¢ Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.
â€¢ Bake at 300Â°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
â€¢ Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
*Makes 8 servings.