Philadelphia Cream Cheese Pound Cake

Ingredients

1 package (8 oz, 227 grams) Philadelphia cream cheese, softened
113 grams (1/2 cup) butter, softened
300 grams (1-1/2 cups) granulated sugar
4 large eggs
1-1/2 teaspoon vanilla
1-1/2 teaspoon baking powder
250 grams (2 cups) all-purpose cake flour

Instructions

1. Preheat oven to 325°F (160 C). 
2. Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until well blended. Add sugar and mix well. 
3. Add eggs, one at a time, mixing well after each addition. Add vanilla and baking powder. Add flour, mixing on low speed until blended.
4.  Pour into greased and floured 9x5-inch loaf pan, or bundt pan.
5. Bake for 1 hour 20 minutes or until a sharp knife inserted in the center comes out clean.  Cool 5 minutes; remove from pan. Cool completely on wire rack. 

Notes

• The original recipe calls for 1-1/2 sticks of butter. When I tried this in Colorado, the center of the cake collapsed.