Cream Cheese Pound Cake

Ah, to have the luxury of time to bake a pound cake.  I love the process of creaming the butter slowly and gradually adding the sugar so it's incorporated just so.  Adding the eggs one at a time and only mixing until the yellow disappears.  Alternating the flour/milk mixture.  It's just a soothing process for me.  If I'm stressed or upset, the familiarity of the steps of baking a pound cake makes things better. 

This is a recipe from Southern Living November 2001. 

1 1/2 cups butter or margarine, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/8 teaspoon salt

1 tablespoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.