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

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Source:  All Recipes

Serves: 16

Ingredients:
1 (8 ounce) package cream cheese
1 1/2 cups (3 sticks) butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
Powdered sugar for garnish

Directions:
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.