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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Fresh fruit and a dollop of whipped cream dress up this tender pound cakeâa winner with my family and friends. âRichard Hogg, Anderson, South Carolina 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 king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
confectioners' sugar, sliced fresh strawberries and whipped cream, optional |
Directions:
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.
2. 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.
3. 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. Yield: 16 servings.
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