Found this recipe on pinterest, and this was the picture that influenced me to make it. YUM! Do not try the batter, you won't be able to stop eating it... :) This was perfect. Simple and delicious, it doesn't have a strong cheesecake flavor but is so moist and, just perfect.
Cream Cheese Pound Cake
Southern Living November 2001
Yield
1 (10-inch) cake
Ingredients
- 1 1/2 cups butter, softened at room temp
- 1 (8-ounce) package cream cheese, softened at room temp
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat). Gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix (if you want, I didn't...because I'm that good). Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Here is my picture :) My kitchen has yellowish lighting
