*I know this is a terrible pic - my food photography skills really come & go :)
The first time I made this recipe, it was absolutely heaven!! The second time, it didn't turn out so great. BUT, that's gluten free baking! You just have to go with it :)
Oven at 325.
Cream Cheese Pound Cake:
1 1/2 C Butter (softened, room temp) - that's 3 sticks
1 (8oz) package Cream Cheese - room temp
3 cups sugar
6 large eggs
1 tsp vanilla (good vanilla)
1/4 tsp salt
3 cups flour (domata)
I like this recipe because 1) you don't get a whole bunch of measuring cups dirty! and 2) its only one bowl! That's the mark of a great and easy go to dessert :)
Cream together the butter, cream cheese, and sugar using a mixer. Add in one egg at a time. Add the vanilla and salt. Then the flour a half cup or so at a time. *The dough will be super thick.
Put in a greased 9x13 pan. Bake for an hour - then check on it. It could go as long as an hour and 20ish minutes. The second a knife comes out clean it's done.
You could also bake this in a bundt cake pan. That was my original intention but apparently I lost my mother's - she's not incredibly happy about this incidence :)
Enjoy!
-Justine
