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Cream Cheese Poundcake Recipe


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     Cream Cheese Poundcake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   1 hr min - cooling

1 1/2 cups butter, softened
1 pkg. cream cheese, softened
3 cups sugar
6 eggs
2 tsp vanilla extract
1 tsp lemon extract
3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional

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 creamed mixture until blended.
Pour into a greased and floured 10 in fluted tube pan. Bake at 325 degrees for 50-60 mins or until a toothpick inserted near the center comes out clean. Cool for 10 mins before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream.

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