There are a lot of variations of pound cake on our website, but this is one of my personal favourites. Start by preheating your oven to 300°F/150C, then use a tube pan, bundt pan or rectangle baking pan. Make sure you grease your pan properly; otherwise, your cake will stick to the pan.
Grab yourself a large mixing bowl and to that add one cup of softened unsalted butter and eight ounces of softened cream cheese. Cream them together until they are lump-free, then add three cups of granulated sugar and stir it in until everything is light and creamy.
You will need 6 eggs, crack them in a separate bowl and add them one by one, beating each egg with the mixer for about 30 seconds after each addition. This will not only incorporate the eggs into the batter but also incorporate some air, which is going to help give this pound cake some of its lift.
