Cream Cheese Pound Cake
3 cups cake flour
1 tsp. salt
4 large eggs plus 2 large egg yolks, at room temperature
¼ cup milk
2 tsp. vanilla extract
3 cups sugar
3 sticks unsalted butter, softened
6 oz. cream cheese, softened
Heat oven to 300 degrees. Grease and flour bundt pan. Combine flour and salt in bowl. Whisk eggs and yolks, milk, and vanilla together in separate bowl.
Using mixer with paddle attachment, beat sugar, butter, and cream cheese on medium high speed until fluffy (~3 min.). Reduce speed to low and slowly add egg mixture until incorporated. Add flour in 3 additions, scraping down bowl as needed.
Put batter in prepared Bundt pan and tap on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, roughly 1 hour 20 minutes to 1½ hours, rotating pan halfway through baking. Let cool in pan on wire rack for 15 minutes. Remove cake from pan and let cool completely for about 2 hours. Serve.
(*Recipe courtesy of The Best of America’s Test Kitchen, Best Recipes and Reviews 2013, page 87; AmericasTestKitchen.com)