Found this recipe on Reddit and the batter was enough to make 12 cupcake-sized pound cakes and one loaf for a work potluck. The cupcake-sized pound cakes got overbaked, and were of a hockey puck consistency, so didn't get anyone to eat them. Was able to slice up the loaf, and had a few takers for that. Not sure why it wasn't as popular of a homemade dessert; but the three-layer cake someone else made was more appealing.
Flour measuring method: scoop with a spoon into measuring cup and level
Substitution for cake flour
1 cup cake flour = 1 cup all purpose flour minus 2 tbsp flour plus 2 tbsp cornstarch
Ingredients
1 c. (2 sticks) unsalted butter (8 T. each)
8 oz. cream cheese
3 cups sugar
6 eggs
3 cups cake flour
1 tsp. pure vanilla extract
Instructions
Start with ingredients at room temperature. Butter and flour a loaf 9x5x3 loaf pan and set aside. I have a silicone loaf pan and just lightly grease the inside with unsalted butter.
Using a stand mixer, combine cream cheese, butter, sugar, and vanilla extract until light in color and fluffy. Then, add a whole egg, one at a time and mix to incorporate each egg before adding the next.
Pour batter evenly into a loaf pan or into silicone muffin cups.
Do not preheat oven. Start the bake in a cold oven.
Bake pound cake for 1.5 hours at 325 F, if using an angel food cake tube pan. Let the cake cool in the pan for 20 minutes before removing from the pan.
Bake for 70 minutes at 325 F, if using a loaf pan. Let cool for 10 minutes in the pan on a rack before unmoulding.
Bake for 25 minutes at 350 F, if using making cupcake/muffin tin.
