Cream Cheese Pound Cake, Gluten-Free

Makes 2 9"x5" loaves

Special equipment needed

-a stand mixer is very helpful, but a hand mixer will do

-2 9"x5" loaf pans

Ingredients

3 C Jeanne's Gluten-Free All-Purpose Flour Mix

2 tsp salt

1 1/2 C (3 sticks) unsalted butter, softened

1 package (8 oz) cream cheese, room temperature

3 C granulated sugar

6 large or extra large eggs

1 tsp vanilla extract

Optional: 1 C semi-sweet chocolate chips

extra butter, melted, and tapioca flour for pans

Preheat oven to 350 degrees F

-grease and flour 2 loaf pans with extra butter and tapioca flour

-in a medium bowl, mix flour and salt, set aside

-in the bowl of stand mixer (or a large bowl if using a hand mixer), beat butter until it's light and fluffy--at least 3 minutes.

-add cream cheese, beat a couple minutes more

-add sugar, beat for 3 minutes more

-add the eggs, beating well after each addition

-with mixer on low speed, beat in vanilla extract

-with mixer on low, add dry ingredients until just incorporated

-if using optional chocolate chips, mix them in by hand here

-spoon dough in equal amounts into the 2 prepared loaf pans

-thump each pan on the counter to release any trapped air bubbles

-bake at 350 degrees F for 65-75 minutes (until tops are browned and tester comes out clean)

-remove from oven and cool for 10 minutes in pan

-turn out cakes onto a wire rack and cool completely

-store at room temperature wrapped in aluminum foil for 4-5 days

-you may freeze the cakes

Enjoy!