This mile high recipe uses twice the cream cheese as our regular cream cheese pound cake recipe and came out more tender and moist, with a stronger tangy cream cheese flavor.
2 cups (4 sticks) butter, room temp.
2 packages (16 oz) cream cheese, room temp.
1 teaspoon salt
1 tablespoon vanilla extract
4 cups sugar
10 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat or baking spray. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy. Add ½ cup flour, cream cheese, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat for 30 seconds. Repeat with each egg, beating well after each addition. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ hours or until a skewer inserted into the cake comes out clean. Let cool 15 minutes. To unmold, place over a metal can, like those containing beans or tomatoes, and push down to remove outer piece. When cool enough to handle, lift or turn cake out onto a wire rack and let cool completely.
