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Homemade Cream Cheese Pound Cake
A delicious dense dessert made with a few simple ingredients combined in one bowl. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Preheat oven to 325 degrees.
In large bowl, cream together softened cream cheese, softened butter, and sugar. Use a spoon or hand mixer to beat until smooth and fluffy.
Pour in 1/4 cup buttermilk. Add six eggs one at a time. Beat well after adding each one.
Add flour gradually. Beat until well combined. Stir in vanilla extract. Set aside.
Grease a 10-inch prepared bundt pan with shortening or vegetable oil cooking spray. Lightly dust with flour. Slowly pour in cake batter.
Bake 1 hour. Remove from oven to check for doneness. Insert long knife all the way to bottom. Remove and check blade. If blade is clean, cake is done. If batter sticks to blade, return to oven and bake 10-15 more minutes. Keep testing until blade comes out clean.
After baking, allow cake to stand in pan for 10 minutes. Loosen edges with a plastic spatula. Carefully invert onto plate.