Cream Cheese Pound Cake

I love to bake and this Pinterest recipe was just calling me when I saw it.  Let’s be honest, who doesn’t love pound cake and cream cheese?  Why not mesh them and see what loveliness happens?

• 1 1/2 Cups Butter, Softened at Room Temperature
• 9 Ounces Cream Cheese, Softened at Room Temperature
• 3 Cups Sugar
• 6 Eggs
• 3 Cups All-Purpose Flour
• 1/8 Teaspoon Vanilla Extract

Directions:

Preheat oven to 300 degrees.  Beat butter and cream cheese at medium speed with an electric mixer until creamy and then gradually add sugar, beating well.  Add eggs one at a time, beating until combined.  Sift three cups of flour and combine salt with the flour.  Slowly add the flour/salt to butter mixture, beating at a low speed and then stir in vanilla until everything is well combined.  Pour batter into a greased and floured 10-inch bundt pan.  Smooth the batter with a spatula to even it out and back for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.  Cool cake in the pan on a wire rack 10 to 15 minutes.  Lastly remove from pan, and let cool completely on wire rack.

*Recipe from Elizabeth’s Edible Experience*