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Cream Cheese Pound Cake II

This recipe is very wet and even when the cake is left inside the oven a little too lengthy, the cake stays wet at the interior. This pound cake freezes thoroughly 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

Instructions :

Prep : 30M	Cook : 110M	Ready in : 1H30M

Notes :

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