Cream Cheese Pound Cake
This terrific recipe for Cream Cheese Pound Cake was submitted by Trisha Ward.
2 2/3 cups all-purpose flour
1 (8-ounce) package cream cheese
7 large eggs
3 1/2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/4 cups butter or margarine, softened
2 teaspoons butter extract
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt® or tube pan; set aside.
- Separate eggs, and beat the whites until stiff. Reserve the yolks.
- Beat butter or margarine, cream cheese, and sugar until fluffy. Beat in egg yolks a little at a time. Beat in the extract, salt, baking powder and flour. Gently fold beaten egg whites into the batter. Pour into prepared pan.
- Bake for about 1 hour, or until a wooden pick comes out clean.
Makes 12 servings.