Easy Buttery Pound Cake

  1. 1 cup (2 sticks) Challenge Butter, softened
  2. 1 (8-ounce) package Challenge Cream Cheese, softened
  3. 1½ cups sugar
  4. 4 eggs
  5. 1½ teaspoons vanilla
  6. 1¾ cups all-purpose flour
  7. 1½ teaspoons baking powder
  1. 1

    Heat oven to 350°F.

  2. 2

    Butter and flour 12-cup Bundt pan.

  3. 3

    In large bowl, combine butter and cream cheese; beat until creamy. Add sugar; beat 5 minutes.

  4. 4

    Add eggs one at a time, beating well after each addition. Stir in vanilla. Add flour and baking powder; mix well.

  5. 5

    Pour into buttered and floured pan.

  6. 6

    Bake at 350°F for 50 to 60 minutes or until golden brown and toothpick inserted in center comes out clean.

  7. 7

    Cool upright in pan 25 minutes.

  8. 8

    Remove from pan. Cool completely.

Note: Thanks to The Gray Goose Inn located at 350 Indian Boundary Road, Chesterton, Indiana 46304.

Source: Recipes from Famous Inns/Seasonal Celebrations-DMI. Reprinted with permission of Dairy Management, Inc.

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