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Aunt Rose's Pound Cake
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| Aunt Rosé's Pound Cake | |
| 2 1/3 cups | self-rising cake flour |
| 2 sticks (1 cup) | unsalted butter, softened |
| 8 oz | cream cheese |
| 2 cups | sugar |
| 2 teaspoons | vanilla |
| 6 large | eggs |
Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
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