Sue's Cream Cheese Pound Cake

3 sticks butter
3 cups of sugar
1 - 8 ounce package of cream cheese
6 eggs
3 cups All purpose flour
2 Tablespoons Vanilla


Cream the butter, sugar, and cream cheese together until light and fluffy. Add the eggs one at a time. Add the vanilla. Add the flour a little at a time until well blended. Drop by large spoons full into bundt pan and gently drop filled pan on counter top to settle.Bake in moderate over at 300 - 325 (ovens vary) for 60 - 75 minutes or until toothpick comes out clean.Invert after cake has set for 5 minutes.

I sometimes vary the flavorings, such as adding a teaspoon of lemon extract and fresh lemon zest, or a teaspoon of almond extract, but still adding the vanilla extract as well. If I add blueberries to the lemon flavored batter, I dust the blueberries with a little of the flour and it helps keep the berries stationed thru out the cake. To keep cakes as moist as I can, when I turn the cake over onto a plate, leave the pan on top and let it completely cool...it keeps the steam in the cake and helps retain moisture.