I usually start this cake in a cold oven. However, you can preheat to 325°.
Cream butter and cream cheese until smooth, getting all the cream cheese lumps out.
8 ounces Cream cheese,1½ cups Butter
Add sugar gradually and beat until it’s light and fluffy. Gritty texture should be gone.
3 cups Sugar
Sift flour and salt.
3 cups All purpose flour,¼ tsp Salt
Add the flour alternately with the eggs to the cream sugar mixture.
6 Eggs
Add vanilla or almond
1½ tsp Vanilla or Almond
Pour batter into a well greased and floured large tube or bundt pan. You can also use 2 large loaf pans.
Bake at 325° for 1 hour and 30 minutes. I start checking mine at 1 hour and 15 minutes.
Insert a sharp knife or long wooden pick in middle of cake to verify it’s done.
Let cool 10 – 15 minutes and invert
Notes
Have ingredients at room temperature
For the love of pound cake, don’t use low fat or no fat ingredients.
Mix butter and cream cheese well with an electric mixer before incorporating sugar.
Add sugar gradually and beat until light and fluffy. No gritty texture should remain.
Add eggs one at a time. Beat each egg just until the yellow disappears.
Sift you’re flour. Really, sift your flour. This Norpro Hand Crank Sifter gets all the lumps out.
Don’t preheat your oven. This is a cold oven cream cheese pound cake.
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