Cream Cheese Poundcake by frick

[BakerAunt]

Cream Cheese Poundcake
Submitted by frick on August 23, 2010 at 2:46 pm

The best pound cake IMHO ever, rich and moist with incomparable flavor. It's imperative that you have a 12-cup bundt pan, not the smaller 8-10 cup pan. Alternatively, it can be baked in two loaf pans though I have not done this & baking time would be less.

Yield: 16 slices
Source: Bon Appetit or Gourmet, long ago

1 – 8 oz. pkg cream cheese
3 sticks butter *(this originally called for 2 sticks margarine and 1 of butter)
3 cups sugar
6 eggs
2 tsp vanilla, or 1 tsp vanilla & 1 tsp lemon or almond extract
3 cups cake flour

Preheat oven to 350 F. Grease and flour 12-cup bundt pan. Cream butter and cream cheese with sugar until light and fluffy. Add eggs, one at a time, alternately with flour. Blend in vanilla. Bake 30 minutes.
Reduce heat to 325 F and bake 45 – 55 minutes or until cake tests clean and pulls away from sides of pan. Cool in pan 10 minutes and turn out.

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