Cream Cheese Pound Cake

Heavenly.  This pound cake melts in your mouth, literally.  The texture is somewhere between a pound cake and angel food cake and the cream cheese gives it amazing flavor.  I can't recommend this highly enough!

The author of this cookbook recommends using this pound cake to make dessert paninis -- think chocolate, peanut butter, marshmallows...yummmm.

One year ago: Roasted Vegetable-Rosemary Chicken Soup
Cream Cheese Pound Cake
Source: Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
Yields two 8.5x4.5-inch loaves

Ingredients
1 1/2 cups (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
6 large eggs, at room temperature
3 cups bleached all-purpose flour, sifted then measured
1 teaspoon baking powder

Directions
Position a rack in the middle of the oven and preheat to 325˚F. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray.

Beat the butter and cream cheese together in a large bowl, with an electric mixer until smooth and creamy. With the mixer running, gradually add the sugar and continue beating until pale and fluffy. Beat in the salt and vanilla.

Add the eggs to the butter mixture one at a time, beating well after each addition. Sift the flour again along with the baking powder into the batter and, using a large rubber spatula, fold in until no traces of flour remain and the batter is smooth.

Divide the batter between the two prepared loaf pans. Bake until the tops are golden and slightly cracked, and when a skewer inserted into the center of the cakes comes out with only a few moist crumbs clinging to it, 60 to 75 minutes. Transfer to a wire rack and let cool in the pans for 10 minutes, then turn the cakes out of the pans and let cool to room temperature on the wire rack before serving.

At this point the cakes can be wrapped well in plastic wrap and stored at room temperature for up to 3 days or frozen for up to 1 month.