Cream Cheese Pound Cake

​I am such a summer berry fanatic.  Strawberries, blueberries, raspberries, blackberries - you name it - I love it.  The fresh, sweet berries need very little adornment to make them shine.  Dust a handful of berries with powdered sugar and serving them alongside a slice of pound cake to highlight the bounty of summer berries.  

Cream Cheese Pound Cake
3 cups cake flour
1 teaspoon salt
4 eggs plus 2 egg yolks
1/4 milk
2 teaspoons vanilla
3 cups sugar
24 Tablespoons butter
6 ounces cream cheese

​Grease a bundt pan and set aside.  Combine flour and salt.

​Whisk together eggs, yolks, milk and vanilla.  

​Beat sugar, butter and cream cheese together in mixer until light and fluffy.  

​Add egg mixture.

​Add flour in 3 additions.

​Scrape batter into prepared pan.   

​Bake 90 minutes at 300.   

​Cool 15 minutes in pan.  Invert onto a wire rack to cool completely.  

​Dust with powdered sugar before serving.   

I am leaving it up to your imagination to picture this decadent cake with a heaping helping of fresh summer berries.  It's really hard to beat a simple pound cake topped with fresh summer fruit for a summertime dessert.

Ciao!

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