The Scoop
Pound cake, but make it extra rich!
Cream cheese gives this classic a wonderfully dense, buttery crumb with just enough tang to keep all that sweetness in check.
It’s the kind of cake that needs very little fuss; a slice with coffee is already a pretty solid plan.
Ingredients
- 1 1/2 cups butter
- 1 (8 ounce) package cream cheese
- 3 cups white sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 325 degrees F.
- Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream the butter and cream cheese until smooth.
- Add the sugar gradually, beating until fluffy.
- Add the eggs two at a time, beating well with each addition.
- Add the flour all at once and mix in, careful not to overmix it.
- Add the vanilla.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour and up to 1 hour 20 minutes.
- Allow the cake to cool completely before serving.
×
