8 oz cream cheese
3 sticks butter
3 cups sugar
2 tsp lemon or vanilla extract
2 tsp vanilla, nut & butter extract
3 cups flour
Let cream cheese and butter sit out overnight to soften. Mix cream cheese and butter until creamy. Add sugar one cup at time until blended in mixture. Add extract and blend. Add eggs one at a time and blend into mixture. Add flour 1 cup at time and blend mixture.
Grease bundt pan with butter, pam spray, or Crisco stick. Flour bundt pan.
Bake: preheat over to 325 degrees – do not convection bake this cake.
Please make sure you spray and flour the bundt pan so the cake does not stick.
Add batter (it will be thick) to the bundt pan and place in oven for 90 minutes on 325. Add a baking dish to the over full of water so the cake stays moist.
Once cake is completed, remove from oven and let stand 5 minutes. Turn cake over on plate to remove from bundt pan.
This “Pound Cake” recipe comes courtesy of Chef Courtney