Rich and moist, cream cheese pound cake is delicious served as is with a generous sprinkling of powdered sugar, or serve with sweetened berries and whipped cream.

Moist Cream Cheese Pound Cake

1 1/2 cups granulated sugar 1 (8-ounce) package cream cheese, softened 1 cup butter, softened 2 cups all-purpose flour 4 large eggs 1 1/4 teaspoons baking powder 1/4 cup powdered sugar

Preheat oven to 350°F (175°C). Grease and flour a 9 x 5 x 3-inch loaf pan.
In a large bowl, beat sugar, cream cheese and butter with an electric mixer at medium speed, until smooth, about 30 seconds. Beat in flour, eggs and baking powder until thoroughly combined. Pour into prepared pan.
Bake for 60 to 75 minutes, or until golden brown. A wooeden pick inserted in the center should come out clean. Let sit for 5 to 10 minutes before removing from pan.
Sift powdered sugar over cake while still warm. Cool on wire rack.

Makes 12 servings.

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