Cream Cheese Pound Cake

american cake dessert bake cream cheese bon appétit kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher

N/A

Makes 1 large cake

Source

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

1 8-ounce package cream cheese, room temperature

3 cups sugar

1 teaspoon salt

6 large eggs, room temperature

4 teaspoons vanilla extract

3 cups sifted all purpose flour

Method

Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.

Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)