Cream Cheese Poundcake

 I'd like to show you a picture of the finished product, but uh... this is all that's left.

Really... that's it. That's all she wrote. Because I ate it all. To cheesy cakey bliss... follow Southern Livings recipe below.

Cream Cheese Pound Cake

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.

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 from the huge 1 liter Mexican vanilla bottle my mother in law shared with me. 

Pour batter into a greased and floured 10-inch Bundt pan (I used a meatloaf 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 30 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. The outside will be sweet and crunchy while the inside will be rich and oh so tasty...

So good with fresh fruit and coffee for breakfast. :)