Cream Cheese Pound Cake | Simple By Cindy

I think I have become obsessed with Bundt pans. Ever since I made my Blue Ribbon Butter Cake, and saw how beautiful it came out in that special Bundt pan, I have been purchasing them whenever I get the chance. Some of them are quite expensive, and I had to use all my willpower not to buy them! I am very happy with the ones I did buy, the cakes look stunning everytime.

Although my baking skills have become more sophisticated, I still tend to look for recipes that have minimal ingredients and are easy and fast to prepare. This one is as simple as it gets. Check it out; only six ingredients! Yet this cake comes out so moist and creamy. Every single bite is luxurious and oh, so satisfying. This is definitely a crowd pleaser. Bring it to a friend’s house for dinner and they will think you spent hours preparing it. This cake takes some time to cook, but it is so worth the wait.

There is no excuse not to make this cake! If you don’t have a pretty Bundt pan, no matter, it will be beautiful and delicious whatever you bake it in. I sprinkled some confectioners’ sugar on it after it was done.

This cake is courtesy of Geniuskitchen.com and will serve 12 people who will be licking their lips with happiness.

Ingredients for Cream Cheese Pound Cake

1 (8 ounces) container of cream cheese
1 1/2 cups butter, softened
3 cups sugar
1 1/2 teaspoons vanilla
6 large eggs
3 cups flour

Preheat oven to 325°F.

Beat butter and cream cheese for about 2 minutes.

Gradually add sugar beating another 5 minutes.

Add eggs, one at a time.

Beat just until yellow disappears.

Add vanilla.

Gradually add flour, mixing on LOW speed until blended.