Cream Cheese Pound Cake

Makes about 16 servings. This is a recipe the late Pat Baldridge, former Food editor of The Advocate, shared with Corinne Cook many years ago. Cook said, “Take the butter, cream cheese and eggs out ahead of time so they can get to room temperature.”

3 cups cake flour

3 sticks unsalted butter, at room temperature

1 (8-oz.) pkg. cream cheese, room temperature

3 cups sugar

1 tbl. vanilla extract

Pinch of salt

6 large eggs, room temperature

Confectioners’ sugar for dusting, if desired

1. Preheat oven to 325 degrees. Lightly grease a 10-inch tube pan with butter or vegetable oil.

2. Sift cake flour and set aside in small bowl.

3. In mixer, cream butter, cream cheese, sugar and vanilla on medium-high speed until it’s light and fluffy (about 2 minutes). Stop the mixer twice and scrape down the sides of the bowl, making sure it’s all incorporated.

4. Add the eggs, one at a time, to the butter-cream cheese mixture, beating on medium speed for about 10 seconds after adding each egg. Stop occasionally to scrape down sides of the bowl. Once all the eggs are added , beat an additional 30 seconds.

5. Remove bowl from mixer and gently fold in the sifted flour using a spatula or large spoon. Return to mixer and continue beating on low speed for about 5 seconds. Scrape bowl and beat an additional 10 seconds to make sure all flour is blended in.

6. Pour batter into prepared pan. Place in preheated 325-degree oven, on middle rack, and bake for 1 hour and 30-35 minutes until top is golden and tester inserted in center of cake comes out clean.

7. Allow the cake to cool completely in pan. Run knife around outside edge of cake to release it from pan and turn out onto a cake rack. Turn right side up on cake stand. You may have to brush off some of the outside loose crumbs from the cake.

8. If desired, dust cooled cake lightly with confectioners’ sugar.