Holiday Pound Cake
By Yankee Magazine|Jan 14 2005|
I am always looking for new recipes. I found this in a magazine, tried it, and it has since been a favorite of mine and my husband’s.
Yield
12 to 16 servings
Ingredients
1 cup butter, softened
1/2 cup shortening
4 ounces cream cheese
2 cups sugar
5 eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup yogurt
1 teaspoon vanilla
Instructions
In a large mixing bowl, cream butter, shortening, and cream cheese. Gradually add sugar, beating until fluffy. Add eggs one at a time, and beat well after each one.
Combine dry ingredients; add to the creamed mixture, alternating with the yogurt. Stir in extract. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 degrees for 1 hour and 20 minutes, or until an inserted toothpick icomes out clean. Cool for 10 minutes and remove from pan.
Notes
If you wold like, try with 1 1/2 cups fresh blueberries.
