Once you’ve tried this variation on an old time favorite, you’ll never go back. I’ll be making these pound cakes on Wednesday, and I’ll try to post a photo at that time.
3 sticks of softened unsalted butter
8 oz softened cream cheese
3 c. sugar
6 large fresh eggs
1 t. salt
1 T. vanilla
3 c. all purpose flour, for this recipe I do not use freshly milled whole wheat. I prefer White Lily all purpose flour.
Beat together the softened butter and cream cheese. With mixer running add sugar, the eggs one at a time, and the salt. Once that is incorporated, add the vanilla and flour. Scrape sides and bottom to ensure all is mixed well. Place in a buttered heavy pan (I use a Bundt pan) and bake at 325 until golden brown and a skewer comes out clean. This will take at least 1 hour- 1 1/2 hours. Enjoy!