CREAM CHEESE POUND CAKE
This is my sister-in-law Rita’s and my daughter Beth’s favorite pound cake. There are several versions of this cake, but this is the recipe that my mother always prepared. It has a sweet, creamy, and smooth texture with a perfect light crust. It is delicious with fresh berries and sweetened whipped cream or lightly browned with a little butter for breakfast with coffee or tea. I hope you enjoy this cake as much as my family does
1 (8-ounce) package cream cheese, softened
2 sticks unsalted butter, softened
1 stick margarine, softened
3 cups sugar
6 Large Eggs
3 Cups of Cake Flour
1 Tablespoon of True Vanilla
Preheat oven to 325 degrees. With mixer, beat cream cheese until light and creamy. Beat in butter and margarine until combined and creamy. Beat in sugar until creamed. Add eggs alternately with flour, beating well after each addition. Beat in vanilla. Pour batter into a well-greased 10-inch tube pan. Bake for 90 minutes or until a tester comes out clean. Cool for 10 minutes on a wire rack before turning out of pan.
Yield: 16-20 servings
