Almond Cream Cheese Pound Cake

Almond extract is added to this pound cake batter for extra flavor. Cream cheese is beaten in with the butter and gives the cake a slight tanginess.

Ingredients:

• 1 1/2 cups butter, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 3 cups granulated sugar
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 6 eggs
• 1 teaspoon almond extract

Directions:

Heat oven to 300 degrees. Lightly coat a 10-inch fluted tube pan with non-stick cooking spray; set aside. In a large mixing bowl, beat together butter, cream cheese, and sugar on low speed until smooth. Stir together flour, salt, and soda in a medium bowl. Add flour mixture to cream cheese mixture alternately with eggs, beating on low speed after each addition. Beat in extract. Spoon into prepared pan. Bake for 1 1/2 hours until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Cool completely on a wire rack.

Number of Servings: 12

Notes from the Cook: This versatile pound cake is delicious served with fresh fruit or whipped cream.