Classic Homemade Pound Cake 

This is a recipe for that perfect, velvety,fine-crumbed and deliciously dense old-fashioned classic pound cake. Prepared with proper measurements and care, this gem is great served with things like fresh strawberries, apple compote, chocolate sauce or pretty much any other "side" of your preference. And it is delicious just by itself with nice,fresh cup of coffee or tea!

Classic Homemade Pound Cake:

6 eggs

1 cup of cold unsalted butter, cut into 1/2 inch cubes

1-8 oz. package cold cream cheese cut into 1-inch pieces

2-3/4 cups of sugar

1 tsp. of salt

4 teaspoons of pure vanilla

3 cups of flour

Let eggs stand in room temperature for at least 30 minutes (but no longer than 2 hours) Generously butter and lightly flour two 8x4x2 inch loaf oans or one 10 inch tube pan. Using a large bowl,. beat the butter with electric mixer for about 2 minutes on low speed, occasionally cleaning the beaters to make sure all butter gets mixed until smooth.

Add cream cheese. Beat on low speed for 3 minutes, occasionally increasing the speed to high to dislodge any pieces that may be staying in the beaters.When butter and cream cheese are well mixed, start adding the sugar, little at a time , still mixing on low speed.Keep adding the sugar in a continous stream (this will take you couple of minutes, but it si important that sugar is added slowly and mixed in well. Add salt and continue beating for about 5 minutes, scrapping sides of bowl to make sure all ingredients are mixed well, Beat on medium speed for 2 more minutes.

Add eggs, one at a time, beating each egg for 20-30 seconds before adding another one. Scrape sides of the bowl once half way through adding eggs and add vanilla with the last egg.

Gradually add about 2-1/2 cups of flour on low speed., mixing until just blended. This should take you about 1-2 minutes. Turn off mixer and add the remaining flour bu hand with a rubber spatula just until combined.

Turn batter into prepared pan(s) and shake gently to evenly distribute. Run a spatula through batter in zigzag pattern. Drop filled pans from about a height of 6 inches onto kitchen counter to dislodge any air pockets.

Place on a centre rack of cold oven. Turn oven setting to 300F. Bake for 1 hour 15 minutes to 1-1/2 hour without opening the oven door for the first hour. Test for doneness by carefully inserting a cake tester ot thin wooden toothpick in centre of the cake – if it comes out clean, the cake is done baking.

Transfer to cooling rack. Cool for about 10 minutes before removing from the pan. Cool completely before serving.

Enjoy and let me know how this recipe turned out for you!