Rosie’s Cream Cheese Pound Cake
3 cups cake flour
3 sticks unsalted butter, room temp (1 1/2 cups)
8 oz pkg cream cheese, room temp
3 cups sugar
1 tablespoon vanilla
6 large eggs, room temp
Preheat oven to 325ºF. Lightly grease a 10″ tube pan.
Sift flour into small bowl and set aside.
Cream butter, cream cheese, sugar and vanilla with mixer on med-high speed until light and fluffy, about 2 minutes.
Add the eggs one at a time to the butter mixture, and mix on medium speed after each addition, until well blended. With all eggs added, mix another 30 seconds.
Stir flour gently into batter with rubber spatula, then mix on low for about 5 seconds. Scrape bowl and blend until batter smooth and even, about 10 seconds.
Pour into prepared pan and bake until golden and firm to touch, about 60 minutes. Allow to cool completely in pan before unmolding and serving.
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