Cream Cheese Pound Cake

I often start the new year off with a cake. This recipe certainly fits that trend. This pound cake has just the right density and moistness that you might expect for a pound cake. It has a classic flavor that is delicious on its own or can be accompanied with any frosting, whipped cream, or fruit.

Mom's recipe calls for using an angel food cake pan, which is a tube pan. I do not have a tube pan, but my bundt pan worked just fine. This cake looked so good when it came out of the oven that is was hard to wait for it to cool. In truth, we let it cool a little but had our first pieces while it was still warm. Because I did not put frosting on the cake, I plan to eat the leftover cake warmed up.

Cream Cheese Pound Cake 

• 1/2 pound butter
• 2 1/2 cup sugar
• 1 package (8 oz.) cream cheese
• 6 eggs
• 1 cup sour cream
• 4 cups flour
• 2 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. vanilla

Cream butter and sugar; add cream cheese and beat well. Add eggs, one at a time, mixing well. Add dry ingredients alternating with sour cream; beating well after each addition. Blend in vanilla. Bake in a greased angel food cake pan for one hour and five minutes at 350, or until cake is done. Enjoy!