Luscious Cream Cheese Pound Cake

This is an heirloom cooking recipe from the Chicago Tribune. Thank Irene K for it. She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it.

• Ready In: 1 hr 45 mins
• Serves: 14

Ingredients

• 3  cups flour
• 1  teaspoon baking powder
• 1 1⁄2 cups butter
• 3  cups sugar
• 1 (8 ounce) package cream cheese, softened
• 6  eggs
• 1  tablespoon vanilla

Directions

1. Heat oven to 325°.
2. Sift flour and baking powder together; set aside.
3. Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
4. Beat in the sugar until mixture is light and creamy, about 4 minutes.
5. Add 2 of the eggs, beating until combined.
6. Beat in 1 cup of the flour mixture.
7. Repeat twice with more eggs and flour, beating after each addition.
8. Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.