Fresh fruit and a dollop of whipped cream dress up this tender pound cake!
Ingredients
1-1/2 cups butter, softened
1 package (8 ounces) of cream cheese, softened
3 cups sugar
6 large 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
Directions
-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 the 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 in the center comes out clean.
-Cool for 10 minutes before removing from the pan to a wire rack to cool completely. Garnish with confectioners’ sugar, strawberries, and whipped cream if desired.
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