Combining Pound Cake and Cream Cheese…this is the type of recipe that you might as well keep handy on your phone – everyone will be asking about it. Seriously, bring this to one event and you will have constant asks for this creamy cake recipe.
Creamy cake recipe
1 1/2 Cups Unsalted Butter (softened, but not melted)
8 Oz Cream Cheese (softened)
2 1/2 Cups Sugar
6 Large Eggs (at room temperature)
1 Tablespoon Vanilla Extract
3 Cups All Purpose Flour
1/2 Teaspoon Salt
Powdered Sugar for serving

Preheat oven to 325 degrees
In a large bowl (using a mixer is the BEST way to do this) beat the butter until it looks fluffy – roughly 2 minutes on medium speed. Scrape the sides of the bowl and add the cream cheese. Beat until combined. Add sugar to the mixture and mix well. Continue scraping the sides and bottom to make sure nothing is avoiding being mixed into the mixture.
Add one egg at a time while continuing to mix and beating each well as you add. Add the vanilla and do another scrape!
Add the flour and the salt. Mix for another minute and make sure the mixture is well combined. This is VERY important.
Spray a bundt or pan of your choice and add the batter into the pan. Smooth out the top and make sure it is even. Lightly tap the pan to ensure bubbles or hollow areas are filled evenly.
Bake for 80 minutes – use the toothpick method to check doneness starting at 75 minutes. Remove from heat and let the cake cool in the pan for 10 minutes before moving it to another dish to cook completely.
Dust with powdered sugar – adding fresh berries and some whip cream when serving really kicks it up a notch!