Cream Cheese Pound Cake

November 20, 2011 (CHICAGO)

1 cup Butter (Softened)
3 cups Sugar (Sifted)
6 Large Eggs (room temperature)
1 tsp Vanilla
3 cups Flour (Sifted)
1 and 1/2 tsp Baking Soda
8 oz. Cream Cheese (Softened)
Powder Sugar or Melted Chocolate

Directions: Make sure you have the butter sticks, eggs and cream cheese at room temperature! Grease and flour a 10" cake pan, or make cup cakes. Preheat oven to 350 degrees.

Cream softened butter and sugar together. Add 3 eggs, one at a time. Beat well. Add the other 3 eggs, one at a time. Add the vanilla. Beat well until mixed thoroughly. Mix the flour and baking soda together. Stir the flour and baking soda mix (one cup at time) slowly, and mix thoroughly. Add the softened cream cheese to the batter, and blend. Pour batter in your prepared pan, or if you're making cupcakes in cupcake foil. Bake at 350 degreees F for 1hr 10min. (Adjust your time accordingly based on your oven.) Cake is done when your cake tester inserted in the middle of the cake comes out clean. Cool cake in pan for 10-15 minutes. Once completely cool, invert cake on serving plate, dust with powdered sugar or melted chocolate, and serve.

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