Cream Cheese Pound Cake
A rich pound cake, delicious alone, or topped with fruit or whipped cream.
Ingredients
- 3¾ cups whole wheat pastry flour (soft white winter wheat)
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 (8 ounce) package cream cheese, at room temperature
- 2¾ cups granulated sugar
- 6 large eggs, at room temperature
- 5 teaspoons vanilla extract
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 300 degrees.
- Grease and flour a Bundt pan. Set aside.
- Sift together the flour, baking powder, and sea salt. Set aside.
- Cream the butter, cream cheese, and sugar until light colored and fluffy, about three minutes.
- Add the eggs, one at a time, thoroughly combining before adding another.
- Mix in the vanilla extract.
- Add the flour mixture, scraping the mixing bowl to ensure that the two are thoroughly combined.
- Pour batter into prepared pan, using a bowl scraper to smooth the surface of the batter in the Bundt pan.
- Bake for one hour and a half hours, or until cake tester comes out clean.
- Cool 10 minutes in pan. Invert on wire rack, and completely cool before slicing.
- Dust cooled cake with powdered sugar for decoration, if desired.
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