Cream Cheese Pound Cake

An fantastic treat, cream cheese pound cake combines the lusciousness of cream cheese with the yeasty flavor of classic pound cake, and it’s ready to be baked. This recipe yields a soft, fragile cake with a little sourness that is perfect for any celebration.

One cup of softened unsalted butter, divided between two sticks

1 container of softened cream cheese (8 oz.)

granulated sugar, 3 cups

a dozen big eggs

1/8 teaspoon of vanilla flavoring

flour, all-purpose, three cups

one-fourth teaspoon of salt

The oven temperature should be set to 325°F, or 165°C, before you begin. A 10-inch bundt pan or tube pan should be greased and gently dusted with flour.

Combine all of the ingredients in a large bowl and whisk in the butter and cream cheese until smooth.

Beat in the sugar gradually until a creamy consistency is achieved.

Gradually beat in the eggs, followed by the vanilla essence.

As you gently whisk, incorporate the flour and salt.

Coat the top of the prepared pan with the mixture and pour it in …