Cream Cheese Pound Cake

Remember Galit’s yummy Cream Cheese Pound Cake. I finally got around to making it: super easy to throw together. I couldn’t get the original picture from her to upload in the post so I thought I would re- post the recipe with my cake and show my toppings.  Galit likes to top her cake with powdered sugar and berries. I topped mine with Chocolate and Carmel syrup, pecans and a dollop of Cool Whip. My kids ate theirs with the syrups and some home-made ice cream. The beauty of this cake is that it is a pound cake so pretty much anything you top it with will work.

The cake will not need to be refrigerated unless you top it with berries. Enjoy!

Galit’s Cream Cheese Pound Cake

Pre-heat oven to 300 degrees.

1 ½ cups of butter softened (at room temp)
8 oz. package of cream cheese
3 cups sugar
6 eggs
1 ½ teaspoon vanilla
3 cups flour
1/8 teaspoon salt

Grease and flour a bundt pan.
In a medium-sized bowl, cream butter and cream cheese using the medium speed of your mixer.
Slowly add your sugar. Add one egg at a time, making sure it is completely blended in before adding the next egg. Add vanilla.

In a separate bowl combine salt and flour.
Slowly add flour mixture to cheese/butter mixture while on medium speed of mixer.
Pour your batter into the bundt pan. Place your water in a pan and then in the oven rack below the cake batter. This will help keep the cake moist while it bakes.Galit likes to put it in before turning on the oven so that the moisture is already in the oven before she puts the cake in. Bake for 90 minutes or more, or until toothpick comes out clean.

Let stand for 10 minutes, then place cake on a dish and allow to cool.

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