Cream Cheese Pound Cake

 

Ingredients
1 package (8 oz) cream cheese, room temperature
1-¼ cups (2½ sticks) salted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
2 tsp vanilla extract 

3 cups cake flour
 ¼ cup buttermilk, room temperature
confectioners' sugar, for dusting

Instructions

1.  Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)

2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).

3. Gradually add the sugar and mix until light and fluffy.

4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
Slowly add the cake flour and mix until combined.

5. Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.

6. Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.

7. Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.

from I am Baker