Get rid of those late winter blues by pairing a sweet confection with your morning cup of Joe. This Cream Cheese Pound Cake whips up in 10 minutes and the kitchen will be sparkling clean by the time this scrumptious delight comes out of the oven.
I like to purchase cream cheese in a three pound box. It is more economical but as the expiration date nears, I start baking every recipe that contains cream cheese. That’s not a bad thing except for my waistline!
The best thing about Cream Cheese Pound Cake is that it can be eaten at breakfast, as a mid-morning snack, dessert in your child’s lunch bag and to squelch that late night sweet craving. You know the one, just before bedtime. It is also an easy dessert for a dinner party. A slice of pound cake with a scoop of vanilla ice cream, chocolate sauce and coconut shavings….Yum!
Cream Cheese Pound Cake
1½ cups Butter (3 sticks), softened
8 oz Cream Cheese, softened
3 cups Sugar
3 cups Flour
1/8 tsp Salt
1 tsp Vanilla
Grease and flour 10" bundt pan or tube pan
Blend Butter and Cream Cheese.
Gradually add Sugar. Add Eggs one at a time.
In a separate bowl mix Flour and Salt. Add to creamed mixture. Stir in Vanilla. Mix well.
Bake at 300 for 1 hour, 40 minutes.
Hint: This is a large recipe. For a smaller cake, cut the recipe in half and bake in a loaf pan.
[This is the Cream Cheese Pound Cake recipe in Southern Living Magazine]