Easy Buttery Pound Cake
- 1 cup (2 sticks) Challenge Butter, softened
- 1 (8-ounce) package Challenge Cream Cheese, softened
- 1½ cups sugar
- 4 eggs
- 1½ teaspoons vanilla
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
Heat oven to 350°F.
Butter and flour 12-cup Bundt pan.
In large bowl, combine butter and cream cheese; beat until creamy. Add sugar; beat 5 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla. Add flour and baking powder; mix well.
Pour into buttered and floured pan.
Bake at 350°F for 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool upright in pan 25 minutes.
Remove from pan. Cool completely.
Note: Thanks to The Gray Goose Inn located at 350 Indian Boundary Road, Chesterton, Indiana 46304.