Title: Marlye Carter's Cream Cheese Pound Cake
Categories: Cake
Yield: 10 Servings
| 3/4 | lb | Butter,at room temperature |
| 1 | pk | Cream cheese,at room temp. |
| 3 | c | Sugar |
| 6 | | Egg yolks |
| 3 | c | Cake flour |
| 1 | ts | Vanilla |
| 6 | | Egg whites |
| 1. Pr | ehea | t oven to 350'F. |
2. Cream butter with cream cheese until smooth. Add sugar and beat until
thoroughly blended, light, and fluffy. Add egg yolks and continue to beat
until well blended. Add flour, one cup at a time, stirring well after each
addition. Stir in vanilla.
3. In a separate bowl beat egg whites until stiff, then fold into batter.
Spoon into a well-buttered and floured 10" tube pan. Bake in preheated oven
45-60 minutes.