Super Moist Cream Cheese Pound Cake


This has to be the best I have ever tasted. A #1 keeper for me. Super moist and picture perfect when it came out of the oven. This is the first pound cake from scratch I have ever made. 


1 1/2 cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon table salt


Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.

Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).


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