Potluck Pound Cake
Makes 1 (10-inch) cake
  • 1½ cups butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 3¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  1. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with nonstick baking spray with flour.
  2. In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add granulated sugar and vanilla extract; beat at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In another large bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan.
  4. Bake for 75 to 85 minutes or until a wooden pick inserted near center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  5. In a small bowl, combine confectioners’ sugar and cream, whisking until smooth. Drizzle over cooled cake.
Kitchen Tip: To make ahead, wrap warm unglazed cake tightly in plastic wrap, and then wrap again in heavy-duty aluminum foil. Freeze up to 2 months. To serve, let cake stand at room temperature for 2 hours, and then drizzle with icing.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/potluck-pound-cake-recipe/