Moist and dense cream cheese pound cake. Great base for strawberry shortcake!
Author Nicole Johnson
Ingredients
1 1/2cupsbuttersalted & softened
8ozcream cheese
3cupssugar
6eggs
1Tablespoonvanilla
3cupsall-purpose flour
1/2tspbaking powder
Instructions
Cream butter, sugar, and cream cheese together until light and fluffy.
Add eggs one at a time, and beat well after each addition. Add vanilla and mix until combined.
Combine dry ingredients and whisk to combine. Add to the wet ingredients and mix until fully incorporated.
Pour batter into two large, prepped loaf pans, or one large prepped bundt pan. Bake at 325 for 1 1/4 to 1 1/2 hours, or until a toothpick comes out clean.
Remove from oven and let cool in pans for 10 minutes, and then turn cakes out onto a wire rack to finish cooling.