This was the moistest and delicious pound cake I’ve ever had in my mouth. It is fantastic on its own, but would also be great as a base to strawberry shortcake, topped with a warm chocolate or berry sauce, an addition to an ice cream sundae, or even as a special French toast treat. The possibilities are endless!
1 ½ cups butter (3 sticks), softened
1 (8-oz) package cream cheese, softened
3 cups sugar
2 cups all-purpose flour
1/8 tsp salt
1 T vanilla
Preheat oven to 300 degrees. Prepare a 10-inch Bundt pan with cooking spray and flour.
In a large bowl, beat butter and cream cheese with an electric mixer until creamy. Gradually add butter, beating well. Add eggs, one at a time, beating until well combined. (Tip: Try cracking eggs into a bowl or cup before adding them to the cake mix to avoid getting shells in the mix.) Sift flour and salt into a separate bowl. Gradually add to the wet mixture, beating on low speed with each addition. After mixture is completely combined, stir in vanilla. Pour batter into prepared Bundt pan.
Bake for 1 hour and 40 minutes, until a toothpick inserted in the middle comes out clean and cake is golden brown. Allow to cool, upside down in pan for about 15 minutes. Remove from pan and cool completely. Serve on its own or with any preferred toppings.
*Recipe from Elizabeth’s Edible Experience