High Altitude Vanilla Bean Cream Cheese Pound Cake

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

8 oz (1 block) full-fat cream cheese, softened to room temperature

8 oz (1 cup) unsalted butter, softened to room temperature

1 ½ cups granulated sugar

1 tsp ground vanilla (or seeds scraped from 1 vanilla bean)

1 tsp vanilla extract

6 large eggs room temperature

2 cups all-purpose flour, spooned and leveled

1 ¾ tsp baking powder

¾ tsp coarse Kosher salt (if using table salt, use half the amount)

¼ tsp ground cardamom, optional

Directions at curlygirlkitchen.com

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