Cream Cheese Pound Cake


1 package (8 ounces) cream cheese, softened

1/2 teaspoon baking powder

1-1/2 cups butter, softened

1 teaspoon lemon extract

3 cups all-purpose flour

2 teaspoons vanilla

1/4 teaspoon salt

3 cups sugar

6 eggs

In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, and salt; beat into creamed mixture until blended.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

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