 This recipe for Cream Cheese Pound Cake
was submitted by Trisha Ward.
Cream
Cheese Pound Cake
- 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.
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