Cream Cheese Pound Cake

Prep Time: 15 min
Cook Time: 1 hrs 30 min
Makes: 16 servings

•	Crisco® Flour No-Stick Spray
•	3 1/4 cups White Lily® All Purpose Flour
•	1/2 teaspoon salt
•	1 1/2 cups butter, softened
•	1 (8 oz.) package cream cheese, softened
•	3 cups sugar
•	6 large eggs
•	1 teaspoon vanilla extract
•	1/2 teaspoon almond extract

1.	HEAT oven to 325°F. Coat 10-inch tube pan with flour no-stick cooking spray.
2.	COMBINE flour and salt in small bowl; set aside. Beat butter and cream cheese with electric mixer about 60 seconds or until smooth. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy.
3.	BEAT in eggs, one at a time, beating well after each addition. Stir in vanilla and almond extract. Fold in flour just until combined (do not overmix). Spoon batter into prepared pan.
4.	BAKE 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove from pan. Cool completely on cooling rack.