Cold Oven Cream Cheese Pound Cake

This is simple but rich. And it's called a "cold oven" cake because you do not preheat the oven before putting your cake in to bake. It does produce a more moist, delicate texture. Who wants a dry cake anyway? Serves 12.

3 cups flour, sifted
1 tsp baking powder
1/2 tsp salt
1 8 oz package cream cheese, softened
1 cup butter
3 cups sugar
1 tsp vanilla extract
6 eggs

Sift together the flour, baking powder and salt. Set aside.

Cream the butter on medium speed until fluffy, and add the cream cheese. Cream together for a minute or so. Add the sugar one cup at a time, mixing on medium speed. Add the vanilla extract and mix. Finally, add one egg at a time, mixing on medium speed. I scrape the sides of the mixing bowl with a rubber spatula every so often to make sure everything is incorporated.

Spray a fluted or bundt pan with nonstick spray and pour the batter in. Put your pan in a cold oven and turn it on to 325F. Bake it for about 70-85 minutes. Check for doneness by poking the center with a fork - if the fork comes out clean, it is done.

Cool for 10 minutes in the pan, then scrape the sides of the pan with a rubber spatula and invert onto a wire cooling rack.

About 9 points a serving! I guarantee, it tastes light and lovely and it will be hard to stop eating it.

Here shown with Caramel Glaze.

Here is a slice!