CREAM CHEESE POUNDCAKE

One of the things I love to do is bake.

I love to try out new recipes that I find

and see if my family will like them.

In my house, cheese rules!

I found this recipe online and so I decided to make it.

All I can say about the finished product is  WOW!

It is delicious.

Thank you Southern Living for sharing

this recipe from your magazine of November 2001

INGREDIENTS

• 1 1/2 cups butter, softened at room temperature
• 1 (8 oz) package cream cheese, softened at room temperature
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla

1. Beat the butter and cream cheese at medium speed with an electric mixer until cream (do not over beat); gradually add the sugar, beating well.  (I reduced the amount of sugar to 2 cups).
2. Add eggs, one at a time, beating until combined. (I used only 4 eggs)
3. Sift 3 cups of flour.  Combine the flour and salt; gradually add to the butter mixture, beating at low speed until blended after each addition.  Stir in vanilla.
4. Pour the batter into a greased and floured 10-inch Bundt pan.  Smooth the top of the cake with a spatula to even it out.
5. Bake at 300°F for 1 hour and 40 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on a wire rack.