My Famous Cream Cheese Pound Cake

This is the cake recipe that I have used for all my birthday and wedding cakes, including my own. It is moist, rich and absolutely delicious!

Ingredients:
3 sticks salted sweet cream butter, at room temperature
3 cups sugar
8 oz cream cheese, at room temperature
6 large eggs, at room temperature
3 cups all-purpose flour, sifted
1-2 tsp of your favorite flavor extract (vanilla, almond, rum, lemon, coconut, etc.)

Instructions:
Cream together cream cheese and butter until light and fluffy. Add sugar and cream until almost white in color and fluffy. Add eggs one at a time, mixing until just combined. Stop frequently to scrape down sides of your mixing bowl. Sift flour in a medium bowl. Add flour gradually to batter until just combined. After all flour is incorporated, fold in extract by hand.

Pour into floured and greased bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes or until pick inserted in center comes out clean. One recipe also makes approx. 2 loaf cakes, 1 sheet cake (9x13), round layer cakes (3 8-inch or 2 9-inch) and cupcakes (not sure exactly how many, but at least 24). Just adjust baking time according to the type of pan you are using.
Also, you should know that this cake forms a very crusty top and doesn't always look beautiful as a loaf cake uniced, but it always tastes fabulous.