Cream Cheese Pound Cake

Ingredients:

170 g. unsalted butter (room temperature)

113 g. cream cheese (room temperature)

3/4 cups caster sugar

3 large eggs

1 1/2 cups plain flour (sifted)

1/4 tsp. salt

Methods:

1. Using a stand mixer, beat butter and cream cheese until smooth.  Add sugar, beat until light and fluffy.  Add eggs, one at a time, beating until just combined after each addition.
2. Pour batter into a lined prepared pan, tap pan on work surface to eliminate any large air bubbles.
3. Bake in a preheated oven of 176 degree Celsius for about 60-75 minutes until golden or a wooden skewer inserted in the center comes out almost clean.  If the top begins to brown too quickly, tent with aluminium foil.
4. Cool 10 minutes in pan.  Turn out to cool completely with top side up on a wire rack.
5. Tea is served...

This recipe is adapted from 'rasamalaysia.com' with slight adjustments to suit my baking preference.