Cream Cheese Poundcake

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Ingredients:

Preparation time is 135 min

¾ pound Butter (3 sticks)
3 cup Sugar
8oz Cream cheese
6 large Eggs
3 cups flour, sifted
¼ teaspoon Salt
1 ½ teaspoon Vanilla extract
1 teaspoon Almond extract

Directions:

1. Preheat oven to 325°F.
2. Cream butter, sugar and cheese.
3. Add salt, vanilla and almond extract, and mix well.
4. Add eggs, one at a time.
5. Stir in flour, just enough to incorporate.
6. Spoon into a greased tube pan.
7. Bake in for 1 1/2 hours.
8.Cool for 15-20 minutes, then invert cake onto a serving dish, and remove the tube pan. If you wait too long, it will stick.

Use either a glazed butter cream frosting or cream cheese frosting. Either would be delicious. (Picture is of glazed butter cream frosting.)

Cream Cheese frosting recipe I like to use:

8oz cream cheese
4 Tablespoons butter
3 cups (or more if you like it a little thicker)
1 tablespoon lemon juice
1 teaspoon vanilla extract

Combine all in a food processor and pulse until well combined
OR place in a bowl cream cheese, butter, lemon juice, and vanilla extract. Mix well (until smooth). Add confectioners sugar and continue mixing until well combined.

Butter cream frosting recipe I like to use:

Melt 4 tablespoons butter. Add 1 teaspoon vanilla extract and 1/4 teaspoon salt. Begin adding 2 cups confectioners sugar stirring until ingredients begin to combine. Add 2 Tablespoons hot water and stir some more. (The frosting should have a consistency like glue paste.) Now add a little hot water at a time until it gets to glaze consistency. If it is too runny, add a little confectioners sugar.

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