Cream Cheese Pound Cake

We all thought this was delicious when I made it over the Holidays. Next time I'm going to use lemon extract and add some lemon zest. Whatever extract used, this would make a wonderful cake to be served with strawberries and whipped cream. I drizzled some melted white chocolate over it before serving at Christmas. As with many such cakes, it is even better the second and third day after baking... albeit hard to stay away from that first day. :)

Cream Cheese Pound Cake

1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 300° for 1 hour and 40 minutes* or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Yield: 1 (10-inch) cake


From: Southern Living, NOVEMBER 2001

*You should also be able to bake these in two (2) 8 1/2" loaf pans for 60 to 70 minutes. Test center with a toothpick, if ready then set the loaf pans out to cool about ten minutes, then remove the pound cake.