Cream Cheese Pound Cake

3 sticks of butter
8 ounces cream cheese
6 eggs
3 cups cake flour
3 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
2 teaspoons lemon extract

Combine dry ingredients. Beat egg whites. Cream butter with the cream cheese and sugar. Add egg yolks one at a time. Add flavor extracts. You may substitute your favorite extracts in the same proportions. Gradually add dry ingredients and mix until smooth, scraping down the sides of the bowl as needed.

Lubricate a Bundt with cooking spray and lightly flour the pan. Pour batter in the pan and bake for 325° for 1 1/2 hours until the top of the cake is light golden brown. Insert a cake tester, and if it comes out clean, the cake is done. Cool for 10 minutes before transferring to a wire rack. Serve thin slices with your ice cream, whipped cream, and/or fruit (we like fresh strawberries!)

This is a family recipe that my uncle, Jerome White and my sister, Mary Ann Carter have taken to a stage of perfection I can only hope to achieve. I come from a family of great cooks and these family members are the principle reason I developed my love affair with this art form. I thank them and Juanita Bass from the bottom of my heart for allowing me to be a part of this project. Wenzell E. Carter, D.D.S.


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