The Most Ultimate Buttery Cream Cheese Pound Cake

Ingredients

• 1 1/2 cups butter, softened (no substitutions)
• 1 (8 ounce) package cream cheese, softened
• 3 cups sugar
• 6 large eggs, room temp
• 1 1/2 teaspoons vanilla (or use almond extract)
• 3 cups all-purpose flour
• 2 teaspoons salt

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Generously grease two 8x 4-inch loaf pans, or a 4-quart tube pan.

3. 3

   In a bowl, cream the butter and cream cheese until smooth.

4. 4

   Add sugar; beat until light and fluffy, about 5-7 minutes (you must beat until no sugar granules remain!).

5. 5

   Add the eggs one at a time, beating well after each addition.

6. 6

   Mix in vanilla.

7. 7

   With mixer on low, add the flour and salt in two additions.

8. 8

   Immediately pour in batter into prepared pan.

9. 9

   Tap pans to eliminate any large air bubbles in the batter.

10. 10

    Bake, 60-75 minutes, or until cakes tests done.

11. 11

    Note: if the tops begin to brown too quickly, tent loosley with aluminum foil.

12. 12

    Cool in pans for 10 minutes.

13. 13

    Turn out the cakes; cool completely, with the tops up, on a wire rack.

14. 14

    Note: if baking in a 4-qt tube pan, increase baking time by about 5 minutes.