Cream Cheese Pound Cake

• 3 cups sugar
• 1 (8 ounce) cream cheese, softened
• 1 1/2 cups butter, softened (3 sticks)
• 6 large eggs, room temperature
• 1 teaspoon vanilla flavoring
• 1 teaspoon orange flavoring
• 1 teaspoon lemon flavoring
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt

1. With an electric mixer cream sugar, cream cheese and butter.
2. Add eggs, one at a time and beat well after each. Add flavorings.
3. Sift baking powder, salt and flour together. By hand mixing, add to cream mixture by one-thirds and beat ONLY until blended. (Do not overbeat).
4. Grease and flour a 10" tube pan. Fill mixture into pan.
5. Bake at 325 degrees for 1 hour and 20 minutes.
6. Let cake cool in pan for 15 minutes and then turn out onto serving plate. Place tube pan back over cake to allow cake to "sweat" and retain moisture.
7. Cake is better served next day after allowing to "mellow".
8. Serve and enjoy!

sugar, cream cheese, butter, eggs, vanilla flavoring, orange flavoring, lemon flavoring, allpurpose flour, baking powder, salt

Taken from www.food.com/recipe/cream-cheese-pound-cake-374374 (may not work)