Cream Cheese Pound Cake

By McLean

Ingredients

• 1-1/2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 3 cups sugar
• 6 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Confectioners' sugar, sliced fresh strawberries and whipped cream, optional

Preparation

Step 1

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 pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.