Cream Cheese Pound Cake

Yields: One 9" round cake (3 layers)

Ingredients:
8 ounces cream cheese, room temperature
8 ounces butter (2 sticks of butter), room temperature
1 ½ cups sugar (I used 1 ¾ of sugar)
4 large eggs , room temperature
1 ¾ cups plus 3 tablespoons cake flour or unbleached all purpose flour
5 tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon Vanilla Extract


Directions:
1. Preheat oven to 350° F. Prepare 2 x 9 inch round cake pans by spraying with non-stick cooking spray and lining bottom of each pan with a wax paper circle cut to fit.

2. Sift together flour, cornstarch, baking powder and salt on to a piece of parchment or wax paper.

3. Using an electric mixer beat butter at high speed until lighter in color and fluffy.

4. Add the sugar and beat until light and fluffy.

5. One at a time, add the eggs, beating well after each addition.


6. Add the vanilla while the mixer is running on low speed. Mix until combined.

7. Add the dry ingredients to the wet ingredients and mix on low speed just until smooth.

8. Pour 1/3 of the batter into one pan and 2/3 into the other and bake. Start checking the pans after 30 minutes and every 10 minutes after that, until a cake tester comes out clean.

9. Cool the cakes in the pan for 15 minutes then turn out on to a rack to cool completely.

10. When completely cool, wrap well in cling wrap and refrigerate for at least an hour, then slice the thicker layer in two horizontally so that now you have three layers for filling and stacking.

This recipe is from www.easy-cake-ideas.com