Active Time

　　10 minutes

　　Total Time

　　1 hour 15 minutes

　　"My Aunt Rose, a consummate baker, perfected this pound cake, which for years has graced the table of every family gathering," says Barbara Chazan of New York, New York.

　　

Ingredients

Serves 20

　　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

　　

Step 1

Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.

　　

Step 2

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).

　　

Step 3

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.