Cream cheese pound cake is my family’s favorite :-)…my husband said “cream cheese pound cake + coffee is so good”, my daughter said ” no …dad its good with a milk…yummy” but I like my cream cheese pound cake with a hot tea 🙂

-This is hands down the best cream cheese pound cake I’ve made. Next time I will do two smaller cakes and adjust the time because it nearly bubbled over my bundt pan. It was fine because it caused those awesome crispy edges from heaven! Everyone at work just raved and have asked when I’m bringing another. Thanks for sharing this awesome recipe! It’s a keeper!!! ❤

 

Ingredients

1 (8 ounce) package cream cheese

1 1/2 cups butter

3 cups white sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract

 

Directions

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.