Cream cheese pound cake


3/4 C butter
8 oz cream cheese
6 eggs
3 C cake flour, sifted
3 C sugar
1 ts almond extract


  1. Cream butter and cream cheese together until soft and free of lumps.
  2. Add 2 eggs, 1 C flour, and 1 C sugar. Mix at low speed until just blended to a smooth consistency. Repeat until all of the ingredients have been added to the batter.
  3. Add extract; blend well but do not overbeat.
  4. Pour batter into well-greased Bundt pan (or two loaf pans). Bake at 325F for 75 minutes or until done.
  5. Remove from pan and cool on rack.

Serving suggestions

Serve with fresh strawberries and whipped cream, or spoon berry compote over thin toasted slices.