Cream Cheese Pound Cake 1 1/2 cups butter (not margarine) room temperature 1 pkg (8 oz) cream cheese room temperature 2 1/3 cups sugar 6 eggs room temperature 3 cups flour 1 tsp vanilla extract In large bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy (about 5 to 7 minutes) Add eggs one at a time beating well after each addition. Gradually add flour, beat just until blended. Stir in vanilla. Pour in a greased and floured 10-inch tube pan and bake for 1 1/2 hours at 300 degrees. Cool in pan 15 minutes before removing to wire rack. |