Cream Cheese Pound Cake

Cream Cheese Pound Cake 

Throughout my high-school years my, in my culinary class, we made plenty Cream Cheese Pound cake. We sold them for nearly every fundraiser, we'd make them weeks before time and freeze them. The added Cream Cheese gives the crust a nice thick sweet crisp and the dense cake will melt in your mouth! we always loved eating it but near the end of each year we were a little tired of making them, haha. 

The Cake:

1(8 ounce) package cream cheese

1 1/2 cups butter

3 cups white sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract

Preheat the oven to 325 and spray the bunt pan. 

Cream the cream cheese butter and sugar together until the mixture if light and fluffy.

Add one or two of the eggs at a time so they will all be incorporated equally. 

  

Add the flour, i sifted mine to make sure there were no lumps.

Add the vanilla (i used about 2 1/2 tps).

Pour the batter into your greased bunt pan and bake at 325 for 1 hour and 20 minutes. 

Enjoy!

I always enjoy freezing mine and eating it cold!