CREAM CHEESE POUND CAKE



1 cup butter, softened
½ cup Crisco
1 3oz. package cream cheese, softened
2 ½ cups sugar
5 eggs
3 cups sifted plain flour
1 tsp. baking powder
½ tsp salt
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. lemon extract

In a mixer:
Cream butter, Crisco and cream cheese. Gradually add sugar while mixing on medium speed, until light and fluffy.
Add eggs one at a time, beating after each addition
Sift together flour, baking powder and salt: add to creamed mixture in portions, alternating with the buttermilk and mixing just until well blended.
Stir in the flavorings.

Bake in a greased and floured 10” tube pan at 325* for 1 ½ hours or until a toothpick inserted into the cake comes out clean.
Let cool in pan 15 minuets, remove from pan and let cool completely.

Top with commercial strawberry topping and garnish with fresh strawberries.