Cream Cheese Pound Cake II

Description

This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months.

Ingredients

• 1 (8 ounce) package cream cheese
• 1 ¼ cups butter, softened
• 3 ½ cups white sugar
• 7 egg yolks
• 2 teaspoons butter flavored extract
• 2 ⅔ cups all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 7 egg whites

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

Servings: 12