Crusty cream cheese pound cake

Crusty cream cheese pound cake

Ingredients/Components

• sugar - 3 c
• pkg - 1 oz
• vanilla extract - 1 Tbsp
• large eggs - 6 item
• sifted cake flour - 3 c
• Dash of salt - 1 item
• 1/2 cups butter, softened - 1 item

How to make crusty cream cheese pound cake:

Preheat the oven to 325°. Beat butter and cream cheese at medium speed of an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour and salt, mixing at low speed just until blended; stir in vanilla. Pour into a greased and floured 10 inch tube pan. Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on wire rack.

Recipe categories: Desserts, Cakes, Low sodium.