Southern Living Strawberry Swirl Cream-Cheese Pound Cake

This morning I had some time to sit down and read my Southern Living Magazine for the Month of March! You have no idea how much I look forward to reading my Southern living Magazine each month! Well, today I found a wonderful recipe I thought you might enjoy. It might be because I'm dreaming of springtime, but this dessert looks light, airy and delicious! In fact it is baking in my oven as we speak!

Strawberry Swirl Cream Cheese Pound Cake

Makes: 12 Servings

Hands-On Time: 25 min.

Total Time: 2 hrs 35 min

Ingredients:

1 1/2 cups butter, softened

3 cups sugar

1 (8 oz) package cream cheese, softened

6 large eggs

3 cups all=purpose flour

1 tsp. almond extract

1/2 tsp. vanilla extract

2/3 cup strawberry glaze

1 ( 6 inch) wooden skewer

Note: The cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.

Directions:

1. Preheat oven to 350 degrees, Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.

Gradually add sugar, beating at medium sped until light and fluffy.

Add cream cheese beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10 inch tube pan. Dollop 8 rounded teaspoonfuls of strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once and top with the remaining batter.

3. Bake at 350 degrees for 1 hour to 1 hour 10 minuted or until a long wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 to 15 min.

Remove from pan to wire rack and let cool completely for 1 hour.

Glaze:

I use a powdered sugar/ milk combination glaze to drizzle over the top.

Blessings,

Sarah