Cream cheese pound cake
1-1/2 cups (3 sticks) butter
1 (8-ounce) package cream cheese
3 cups sugar
Sign Up and Save
Get six months of free digital access to The Telegraph
3 cups all-purpose flour
1 tablespoon pure vanilla extract
Makes 16 servings.
Cut butter and cream cheese into small cubes; allow to soften at room temperature 10 minutes. Thoroughly grease a 10-inch tube pan. Heat oven to 325 degrees.
Beat butter and cream cheese with electric mixer until blended and creamy. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. (Rub a small bit of batter between your fingers; you should not feel any sugar grains.)
Beat in eggs one at a time. Add flour, stirring just until incorporated. Stir in vanilla.
Pour batter into prepared pan and bake 1 hour and 45 minutes, until cake tests done. Cool 10 minutes on wire rack before removing from pan. Makes 16 servings.
Per serving: 462 calories (47 percent from fat), 24.2 g fat (12.4 g saturated, 9.2 g monounsaturated), 140.5 mg cholesterol, 6 g protein, 56 g carbohydrates, 0.6 g fiber, 190.8 mg sodium.