There is nothing we love more than a good pound cake with our coffee. That is why when we set out to find the perfect one, we knew we had to find something that was sweet with just a bit of tartness to balance out the flavor. Now, although this is great with coffee, I have to say, it is awesome just as a regular cake. Sometimes we make a buttermilk chocolate frosting to go with this and it is absolutely delightful. You will be surprised how much you can do with this one cake!
Check out what our friends over at Love Bakes Good Cakes had to say about this:
“This Old-Fashioned Cream Cheese Pound Cake is probably one of my most favorite desserts EVER! It makes a statement on the holiday dessert table and it can just as easily finish off a weeknight dinner!”
Oh yes, it does not matter what you intend to use this for, however and whenever you eat it, you will thoroughly enjoy it!
Ingredients
1 pkg. (8 oz.) Challenge Cream Cheese, at room temperature
1½ cups Challenge Butter, softened
3 cups Domino granulated sugar
6 large eggs, at room temperature
3 cups Gold Medal cake flour
2 tsp. vanilla extract
Instructions
Preheat oven to 325°F. Grease and flour a bundt pan and set aside.
With an electric stand mixer, cream butter, and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs one at a time and make sure each one is completely mixed in before adding the next, beating well with each addition. Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
Pour into prepared pan and bake for 1 hour and 20 minutes. Start checking for doneness at 1 hour by inserting a toothpick near the center of the cake. When it comes out clean, the cake is done.
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Quick Tip: Top with whipped cream and berries for a fancier cake!
Thanks again to Love Bakes Good Cakes for this amazing recipe.
