Perfect Pound Cake

I'm re-posting this because it somehow disappeared from this blog.  Anybody know how this could happen?

Annie made this and I think she said Curtis said it was the best thing he'd ever eaten.  I used this as a base for strawberry shortcake, but I think it is so good it should be appreciated on its own.  The berries just swamped the tastebuds.

BTW, this is from the C & H Sugar bag:

2 1/2 cups sugar
2 cups butter (4 sticks), softened
8 oz. cream cheese, softened
2 tsp vanilla extract
1/2 tsp lemon extract
1/2 tsp almond extract (I omit this and use more of vanilla and lemon extracts)
8 eggs at room temperature
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 325 degrees.  Grease two 9x5x3 inch loaf pans and dust with flour.  (I made this in a 10 inch tube pan and it worked well.)

In large bowl, beat sugar, butter, cream cheese, and extracts until fluffy.  Beat in eggs one at a time.  Combine flour, baking powder and salt.  Beat into sugar mixture until smooth.  Spread batter in loaf pan.  Cut through batter several times with knife to break large air bubbles.  Bake 65 to 70 minutes or until toothpick inserted in center comes out clean.  Allow cake to rest for 15 minutes, then carefully using a butter knife, release cakes from the sides of the pans.  Remove from pans and cool right side up on rack.

Cool completely, slice; store any remaining cake in plastic wrap.

Yield 2 loaves

Optional:  Garnish with sweetened whipped cream and fresh berries.  (Their idea.)