Cream Cheese Pound Cake

When I was in the 5th grade, I remember sitting by a pretty Asian girl named Cheri Lee. She brought her lunch to school in a slightly shiny, pink paper sack—mine was the regular brown kind. So already she had ten “cool points” on me.

Then, she reached into the bag and took out a slice of Sara Lee pound cake with a little yellow strip of paper on three of the edges. I’d never seen or heard of pound cake before– and it smelled wonderful. She held it up just like the lady in the commercial and sang, “Everybody doesn’t like something…but nobody doesn’t like Cheri Lee.”

Her silly song has stuck in my head all these years–but what stuck even better was the taste of the piece she gave to me. Oh. My.

Ten more points for her.

So, honestly, when I saw this Cream Cheese Pound Cake recipe on Pinterest–originally from Elizabeth’s Edible blog, I didn’t waste a second but strolled right into the kitchen and made it. Just like that. Yeah, add cream cheese to anything and it wins. Sorry Cheri. Sorry Sara. This one beats by a hundred miles.

At last, at last, fifty cool points…

for me.

Cream Cheese Pound Cake

Ingredients:

1- 1/2 cups butter

8-oz. cream cheese

3 cups sugar

6 eggs

3 cups flour

1/8 tsp salt

1 Tbsp vanilla

Directions:

Beat butter and cream cheese at medium speed until creamy. Slowly add sugar, beating well.
Add eggs, 1 at a time, beating after each addition. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Add vanilla. Pour batter into two greased and floured loaf pans.

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.