Cream Cheese Pound Cake
"Why this recipe works:In this cake, cream cheese adds richness and tangy flavor to classic, buttery pound cake. We let the pure flavors of eggs and butter take center stage, adding only a few teaspoons of vanilla and a moderate amount of sugar. For a velvety texture, extra yolks and lower-protein cake flour were key. And to achieve a tight, fine crumb, we left the leavener out all together. Finally, a low oven may take a little longer, but it produces a golden-brown crust and a moist, tender interior...."
INGREDIENTS
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3 cups (12 ounces) cake flour
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1 teaspoon salt
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4 large eggs plus 2 large yolks, room temperature
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1/4 cup milk
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2 teaspoons vanilla extract
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3 cups (21 ounces) sugar
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24 tablespoons (3 sticks) unsalted butter, softened
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6 ounces cream cheese, softened
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