The Ultimate Cream Cheese Pound Cake

Recipe #78552

YIELDS: 2(7x3) loaf --> 3/4 full batter and 12 muffins --> almost full batter

COMMENT: Great texture, light, not dense. Bottom got stuck to pan even if i grease (w/ margarine wrapper) then dust w/ powdered sugar

RECIPE:

1 1/2 cups butter, softened (no substitutions)---> use margarine
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs, room temp
1 1/2 teaspoons vanilla (or use almond extract)
3 cups all-purpose flour
2 teaspoons salt

1. Preheat oven to 350 degrees.
2. Generously grease two 8x 4-inch loaf pans, or a 4-quart tube pan.
3. In a bowl, cream the butter and cream cheese until smooth.
4. Add sugar; beat until light and fluffy, about 5-7 minutes (you must beat until no sugar granules remain!).
5. Add the eggs one at a time, beating well after each addition.
6. Mix in vanilla.
7. With mixer on low, add the flour and salt in two additions.
8. Immediately pour in batter into prepared pan.
9. Tap pans to eliminate any large air bubbles in the batter.
10. Bake, 60-75 minutes, or until cakes tests done.
11. Note: if the tops begin to brown too quickly, tent loosley with aluminum foil.
12. Cool in pans for 10 minutes.
13. Turn out the cakes; cool completely, with the tops up, on a wire rack.
14. Note: if baking in a 4-qt tube pan, increase baking time by about 5 minutes.