Cream cheese pound cake

 

This is how we do it !

3 cups all purpose flour
1ts baking powder
1/2 teaspoon salt
3 sticks of unsalted butter, room temperature
1-8 ounce package cream cheese, room temperature
2 1/2 cups granulated white sugar
1 teaspoons pure vanilla extract
5 large eggs,
1/2 cup of warm milk

Cream Cheese Pound Cake: Preheat oven to 325 degrees and place oven rack in center of oven. Butter spray and flour (or spray with a non stick spray and add  flour) to the  bundt pan. Or use an angel food cake pan which is used in this picture.
In a large bowl, sift together the flour and baking powder then add the salt.

If you do not have a sifter you can use a whisk.

In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and and beat until incorporated. Add the eggs, one at a time, alternating one cup of flour until it is all mixed together.

At the end add milk and blend well.Pour the batter into the prepared pan and smooth the top. Bake for about 90 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set.

Or place it right on to your cake plate or platter like I do.🥰

This is the one time I am making this cake in a long time not making a glaze or caramel sauce, I’m going to enjoy it just the way it is . It’s so delicious and moist.