Insane Pound Cake

Insane, as in easy and deliciously insane. I’m not a crazy fan of pound cake but being Polish and growing up eating this at my great aunt’s house A LOT (along with potato pancakes…still haven’t recovered from those) it only seemed right that I give it a go.

You can serve this plain, with a few swipes of butter (my personal fave), fresh fruit, cool whip(?), really whatever you’d like. If you come up with something interesting, let me know!

1 ½ cups butter, softened at room temp
1 package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until cream (do not over beat). Gradually add sugar, beating well. Add eggs, 1 at a time, beat until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix. Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake with a spatula to even it out. Bake at 300 degrees 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. 

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