Southern Cream Cheese Pound Cake in Bundt Pan

Ingredients:

– 1 1/2 cups unsalted butter, softened
– 8 ounces cream cheese, softened
– 3 cups granulated sugar
– 6 large eggs
– 3 cups all-purpose flour
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt

Directions:

1. Preheat your oven to 325°F (160°C), and take a moment to generously butter and flour your Bundt pan, or use a non-stick baking spray to ensure your cake releases perfectly.

2. In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy. This will usually take about 5 minutes, so it’s a perfect time to call the kids in to take turns with the mixer – they love to watch the magic happen!

3. Add the eggs one at a time, mixing well after each addition to incorporate them fully into the batter. You’re building a lovely, smooth base for your cake, so make sure each egg is fully mixed in before adding the next.

4. Gradually add the all-purpose flour and salt to the creamed mixture, mixing just until combined. Remember, overmixing can lead to a heavy cake, and we want ours to be light and tender!

5. Stir in the vanilla extract – it’s like the secret “I love you” in every baking recipe.

6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.

7. Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, love, so start checking your cake around the 1-hour mark.

8. Once done, let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely. Patience is key here – it needs this time to set and rest.

Variations & Tips:

For an extra special touch, you can add the zest of one lemon or orange to the batter for a citrus twist. If you have coffee fans in the house, try adding a couple of tablespoons of instant coffee granules dissolved in a little warm water for a mocha flavor. And, if you need to transform this cake into a gluten-free delight, just swap out the all-purpose flour with your preferred gluten-free blend – just be sure it’s appropriate for baking!