Cream Cheese Pound Cake

Kelly Bagnasco's photo.

Cream Cheese Pound Cake
Oh wow! Don’t let this one go by without trying it! Pass it on so you have it saved in your timeline photo album for the future too, you won’t want to lose it!

4 sticks butter,
4 cups sugar,
4 cups flour (cake or all purpose),
8 large eggs,
8oz cream cheese,
Flavoring of choice like vanilla or almond or cherry

I leave my cream cheese, butter and eggs out to reach room temp. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your flavoring. I used about 2tsp each of vanilla and banana in this one! YUM! Grease and flour your 10′ angel food pan and pour in batter. Make sure you lick the beater or your cake will not rise! LOL!

Start out with a cold oven.
Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes (if your cake is browning too fast, you may want to tent the top with foil.) Give it the tooth pick test in the middle. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry. Allow to cool a few minutes before removing from pan.