Friends, here is my recipe and method for making old fashioned Southern Cream Cheese Pound Cake.
Cream Cheese Pound Cake-
8 oz. cream cheese
1 1/2 cups of butter (3 sticks, I use salted)
6 eggs
3 cups of sugar
3 cups all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
Preheat oven to 325 degrees. Grease and flour a fluted bundt pan, or other tube pan.
In a bowl cream together the cream cheese and butter. Once well mixed, add half the sugar and mix well, then mix in the rest of the sugar. Beat until fluffy.
Add eggs one at a time, make sure each egg is well incorporated before adding the next. Dump in flour and salt all at once. Mix til nearly smooth. Add vanilla and mix til incorporated.
Place batter evenly in pan, and bake for 1 hour. Check cake for doneness with a toothpick or cake tester. Cake will need to bake between 1 hour and 1 hour and 20 minutes, depending on your oven and the color of the pan that you use. Cake is done when toothpick comes out with moist crumbs, but no liquid.
Allow to cool for 10 minutes and then flip out on to plate or serving dish.
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