bajada·net

This pound cake is sweet, but the tangy cream cheese keeps it from being cloying. It is great for last-minute get-togethers, as it is simple and keeps well in the refrigerator.

Ingredients

• ³/₄ C butter
• 8 oz cream cheese
• 6 eggs
• 3 C cake flour, sifted
• 3 C sugar
• 1 ts almond extract (vanilla or lemon extracts may be substituted)

Procedure

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.
3. Repeat step 2 until all of the ingredients have been added to the batter.
4. Add extract; blend well but do not overbeat.
5. Pour batter into well-greased Bundt pan (or two loaf pans). Bake at 325F for 75 minutes or until done.
6. Remove from pan and cool on rack.

Serving suggestions

Serve with fresh strawberries and whipped cream, or spoon Berry Compote over thin toasted slices.