Cream Cheese Pound Cake

Cream Cheese Pound Cake

Just made this cake again last night..perfect taste and texture! Since it is a true butter cake it keeps really well and mellows at fairly cool room temp wrapped or in a cake keeper. Cake Decorating | Cake | Cakes | Cake pops | Cake Mix Cookies | Cake Recipes

Yield: 1 Servings

Ingredients:
1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
Check below.

Instructions:

First step, Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well.

Step 02, Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

And then, Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.

Complete Instructions: https://www.style-woman.club/2019/06/cream-cheese-pound-cake-literally-best.html

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