Cream Cheese Pound Cake
|Butter||1 Cup (16 tbs), softened|
|Shortening||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce, softened|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Cake flour||3 Cup (48 tbs), sifted|
|Baking powder||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon extract||1 Teaspoon|
|Strawberry topping||1 Tablespoon (Commercial)|
Cream butter, shortening, and cream cheese, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt, add to creamed mixture alternately with buttermilk, stirring just until blended.
Stir in flavorings.
Spoon batter into a greased and floured 10-inch tube pan, bake at 325Â° for 1 1/2 hours or until a wooden pick inserted in center comes out clean.
Let cake cool in pan 10 to 15 minutes, remove from pan, and cool completely.
Serve cake with strawberry topping.
Garnish each serving of cake with fresh strawberries, if desired.