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Cream Cheese Pound Cake




Source of Recipe


magnolia lane at rc and Marsha/EDC


List of Ingredients




3 Sticks of Butter (at room temperature)
1- 8 oz. pkg. of cream cheese (at room temperature)
3 Cups sugar (granulated)
6 Eggs, (at room temperature)
3 Cups All-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract

Recipe



In a large mixing bowl, cream together butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just until blended. Stir in vanilla and almon extract.

Pour into a greased and floured 10-inch tube or bundt pan. Bake at 300 degrees for 1 1/2 hours or until cake tests done. Cool in pan 15 minutes before removing to a wire rack to cool completely.