Makes 2 loaves
Prep time: 20 minutes
Total time: 1 hour 45 minutes
24 tablespoons (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperaure
3 cups sugar
6 large eggs
1 easpoon pure vanilla extract
3 cups all-purpose flour (spooned and leveled)
2 teaspoons salt
nonstick cooking spray
Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar;
beat until light and fluffy for about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla.
With mixer on low, add flour and salt in two additions, beating just until combined.
Generously coat two 8 1/2-by- 4 1/2 inch loaf pans with cooking spray. immediately pour in batter. The pan
will seem full. Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in he centers comes our almos clean, 60 to 75 minutes. If the
tops begin o brown too quickly, tent cakes with aluminum foil.
Cool for 10 minutes in the pan. Turn out the cakes; cool completely, top sides up, on a wire rack. Cakes
can be sored at room temperature, wrapped well in plastic, up to three days.
Alternations:
Mix up your pound cake with different extracts such as strawberry or almond. But be careful! Almond extract
is very strong
On a diet? Decrease the amount of butter to 20 tablespoons (2 1/2 sticks) and spray a little cooking spray.
Low fat if you prefer. Substitute cream cheese for Neufchâtel cheese and instead of adding 6 large eggs, add 4 large eggs
and 2 egg whites.
