Thursday, December 24, 2009

Cream Cheese Pound Cake


2 sticks unsalted butter, softened, but not quite room temperature
1 8 ounce package of cream cheese, softened slightly
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
confectioners’ sugar for dusting

1. Preheat oven to 325 degrees (165 degrees celsius). Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.
2. In a mixer fitted with the paddle attachment, cream together butter and cream cheese. Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated. Add vanilla extract, continue mixing.
3. While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
4. Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month. Print this post

1 comment:

Katy said...

looks delish! Trying it tonight!!!