Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Total time: 4 min
Ingredients: Vegetable shortening, for pan; 1 1/2 cups (12 oz.) unsalted butter, softened; 1 (8-oz.) package cream cheese, softened; 3 cups granulated sugar; 6 large eggs; 3 cups (about 11 1/4 oz.) sifted bleached cake flour (such as Swans Down), plus more for pan; 2 teaspoons vanilla extract

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Total: 4 hours, 20 minutes

Servings: 5.5

Author : Southern Living

Ingredients

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Vegetable shortening, for pan1 1/2 cups (12 oz.) unsalted butter, softened1 (8-oz.) package cream cheese, softened3 cups granulated sugar6 large eggs3 cups (about 11 1/4 oz.) sifted bleached cake flour (such as Swans Down), plus more for pan2 teaspoons vanilla extract

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Instructions

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Step 1

Preheat oven to 300°F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.

Step 2

Pour batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 45 minutes. Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours.