Pound Cake

Prepare yourself for the best pound cake you will ever eat. Okay, that may not be true for you, but for my husband and I it is. This cake is so moist, dense, and tasty. If I can make it, you can too. Baking is hit or miss for me so I was worried that this wouldn't turn out good, but it did! Yay!

Here is what you'll need:

-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
-1/8 teaspoon salt
-1 tablespoon vanilla extract

Preparation:

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat); gradually add sugar, beating well. 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. 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. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake with a spatula to even it out. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

(I got out the fine China for this picture...aka, paper plates)

This would be great with strawberries and whipped cream! We didn't put anything on ours as it was tasty enough on it's own.

It is even great for breakfast :)

If you're needing to take a dessert to your Thanksgiving dinner besides the traditional pies, make this and it is sure to please!

Original recipe: Cream Cheese Pound Cake