Cream Cheese Pound Cake!





1 1cups Land O Lakes butter, softened

1 (8 ounce) package Philadelphia cream cheese, softened

3 cups Domiono sugar

6 large Eggland’s Best eggs

1 tablespoon McCormick vanilla extract

3 cups Gold Medal all-purpose flour

1teaspoon Morton salt




  1. Preheat oven to 300°F.

  2. Use an electric mixer to mix both Land O Lakes butter and Philadelphia cream cheese until creamy.

  3. Gradually add sugar and beat for 5 minutes, then add Eggland’s Best eggs one at a time, allowing each to mix in before adding more. Stir in vanilla.

  4. Sift Gold Medal flour and salt and add gradually to the mixer, beating until well blended.

  5. Pour batter into a well greased and floured bundt pan or tube cake pan.

  6. Place 2 cups of water in an ovenproof container on the rack in the oven along with the cake.

  7. Bake cake at 300 for about an hour and 45 minutes, or until a toothpick can be removed cleanly.

  8. Place pan on a wire rack and cool for around 15 minutes before removing from pan and serving. 


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