I’ve made this pound cake for years and years, usually in a Bundt pan. Today I decided to “kick it up a notch” by using a pan to bake individual cakes.. delish. DELISH!!!
This cake is dense. When I make it as a large cake – I let it cool, then freeze it, for some reason it tastes even more awesome that way.
I’ve always thought the top of the cake was the best part anyway, as it got nice and crunchy and delish. So this way each person gets their OWN yummy part! LOL!
Cream Cheese Pound Cake
3 sticks butter, softened
1 8-oz package cream cheese, softened
3 cups sugar
3 cups all purpose flour
1 1/2 tsp salt
1 tsp. vanilla
Cream butter and cream cheese.
Add sugar. Add flour, salt and eggs, alternating, beating well after each addition. Add vanilla and mix well.
Grease and flour tube pan and bake @ 350 for 1 1/4 – 1 1/2 hours. I baked the smaller cakes about 50 minutes. I tested them every 5 minutes for fear I would overbake!
(I mix in a stand mixer but a hand mixer will be fine as long as you mix it well.)
I let them cool about 15 minutes and turned them out onto a tea towel. THEN I put a drizzled a delicious vanilla glaze all over the top, while they were still warm.
Let cool and store, tightly covered.