Cream Cheese Pound Cake
Ingredients:
- butter, soft - 1 1/2 cups
- cream cheese, softened - 8 ounces
- sugar - 3 cups
- eggs - 6
- vanilla extract - 1 1/2 t
- flour - 3 cups
- salt - 1/8 t
Instructions:
In a bowl beat butter and cream cheese on medium speed until creamy. Gradually add sugar, beating 5 - 7 minutes. Add eggs, one at a time, beating just until yellow disappears, add vanilla mix well. Combine flour and salt, gradually add to butter mixture, beating on low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.
Fill a 2 cup, ovenproof measuring cup with water; place in oven with tube pan. Bake in a preheated 300 degree oven for 90 minutes, until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 - 15 minutes; remove from pan, cool completely on a wire rack. If desired prepare a glaze and drizzle over cheesecake.
