For Christmas, I got my very first bundt pan! WOO! I was so excited and immediately started looking for a tasty recipe to put my new bundt pan to the test. I dunno about you, but when I think of bundt pans, I think of pound cake. I mean isn’t that the primary purpose of a bundt pan? (ok I just really wanted to use “bundt pan” as many times as possible in that paragraph.)
I perused the interwebs to find a good pound cake recipe, and I landed upon this particular recipe. Cream cheese pound cakes tend to be very dense and moist and they last for a good while without going stale. That, plus they’re DELICIOUS. I took this to my Sunday School class for breakfast this past week, and everyone loved it. I got lots of compliments on how moist it is. Don’t you just love how pound cake is an acceptable breakfast item? I do.
This is a great, basic recipe for a pound cake, and I loved it. Next time, I might try to get creative and add a glaze or maybe some lemon zest to give it a new twist. I did find myself wishing for some fresh fruit to accompany this yummy cake!
Cream Cheese Pound Cake
Source: All Recipes
1 (8 ounce) package cream cheese
1 1/2 cups (3 sticks) butter
3 cups white sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
Powdered sugar for garnish
Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or 10 inch bundt pan.
In a large bowl, beat butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs one at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla and mix.
Pour into prepared pan. Bake for 1 hour and 20 minutes. A toothpick inserted into center of cake should come out clean.
Garnish with powdered sugar, if desired.