Philadelphia Cream Cheese Pound Cake

This recipe comes from Nicole.

Nicole made this pound cake for her daughter Elizabeth's birthday 

celebration after karate one week.

I was only able to get a crumb! 

But let me tell you that crumb was so delicious!

I am definitely trying this recipe soon!

Ingredients:

2 sticks unsalted butter, softened
1 8 ounce package of cream cheese, softened slightly
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
confectioners’ sugar for dusting

• Preheat oven to 325 degrees. 
• Spray four mini loaf pans with non-stick cooking spray, and place on a cookie sheet.
• In a mixer fitted with the paddle attachment, cream together butter and cream cheese. 
• Pour in sugar and mix until smooth. Add in eggs, one at a time, mixing well until each is incorporated.
• While ingredients are mixing, whisk together flour, baking powder, and salt in a separate bowl. Slowly add flour mixture to the wet ingredients.
• Distribute batter evenly among the four pans and bake until a toothpick inserted in the center comes out clean, about 50-60 minutes.  Let cool and dust with confectioners’ sugar. Wrap any extras tightly in plastic wrap and freeze for up to one month.