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Classic Cream Cheese Pound Cake

 A favorite topped with jam and whipped cream, this cake has richness and added tang from cream cheese without being cloyingly sweet.  Our top pick is to top off with tangy Raspberry Rhubarb jam or Cherry Plum Preserves.  

 

Bake it in a Bundt pan for a festive touch and garnish with a simple sprinkling of powdered sugar.  May also be baked in two standard loaf pans.

  

 Ingredients:

  • 12 oz Butter, unsalted and softened to room temp.
  • 8 oz Cream Cheese
  • 6 Eggs
  • 3 cups Sugar
  • 1 tsp Vanilla Extract
  • 3 cups Cake Flour
  • 2 tsp Salt
  • Lemons Zest (Optional)

 

  Using a stand mixer with paddle attachment, Cream together butter, cream cheese and sugar until smooth and fluffy.  Scape down sides of bowl and continue to mix adding vanilla and eggs one at a time.  Combine dry ingredients and add a cup at a time until just incorporated.  Spray Bundt pan with pan spray and coat evenly with flour, rap pan sharply against counter to remove excess flour clumps.  

 Spread batter into pan evenly, taking care not to scrape flour coating from pan.  Rap pan firmly on counter to remove air pockets and level batter.  

Bake at 325F for 45 minutes- 1 hour until set and skewer inserted comes out clean.  Remove from oven and let cool 5 minutes, then turn out onto tray to finish cooling.  If allowed to cool too long in pan it may stick!

Let cool completely before sprinkling with powdered sugar and serving.  

May be made ahead and frozen for up to a month with success!

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