Butter Cream Pound Cake
8 ounces cream cheese
1 cup butter
2 cups granulated sugar
2 tablespoons vanilla extract
2 cups sifted cake flour
Have all ingredients at room temperature.
Heat oven to 350 degrees F.
Use an electric mixer to cream together cream cheese and butter. Beat in sugar and vanilla extract. Add eggs, one at a time, beating after each addition. Continue beating until mixture is almost doubled in volume. Using lowest speed, fold in flour. DO NOT OVER-BEAT. Pour batter into an ungreased tube pan and bake for 45 minutes or until a wooden pick inserted comes out clean. Remove from oven and immediately invert and cool.
Cooled cake can be wrapped and frozen.
Serve at room temperature sprinkled with confectioners' sugar or cocoa powder.
Makes 8 to 10 servings.