Cream cheese pound cake

 

Ingredients

1 1/2 cups Salted butter, 3 sticks, softened

8 ounces cream cheese, softened

2 & 2/3 cups white sugar

6 eggs

1 tablespoon vanilla extract

1 tablespoon butter extract, or flavoring

3 cups cake flour, spooned and leveled
1/4 teaspoon salt

For the vanilla glaze:

3 tablespoons butter, melted

2 & 1/4 cups powdered sugar

3 tablespoons milk , or water

1 & 1/2 teaspoons vanilla

Instructions

• Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray. Lightly dust with flour, turning it upside down to remove excess. Set aside.
• In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy. Think at least 2-3 minutes.
• Gradually add the sugar with the mixer running. Beat for another couple minutes. This helps beat air into the cake.
• Add eggs, one at a time, mixing until just combined each time.
• Stir in the vanilla and butter extract.
• Add the cake flour and the salt. Mix until combined thoroughly.
• Pour the batter into the prepared pan, smoothing the top.
• Bake at 300 for 1 hour and 15 to 30 minutes. (Mine took 1 hour 27 minutes) The top should be golden and a toothpick should come out clean.
• Cool the cake in the pan for 10 minutes, then carefully loosen the edges with a knife. Invert onto a cake plate.
• Cool for 1 hour, and then serve.
• To make the vanilla glaze: melt the butter in a medium bowl.
• Add half the powdered sugar and beat well.
• Add milk and vanilla, beat well.
• Add the rest of the powdered sugar and beat.
• Drizzle over the cooled cake.