Truddie’s Pound Cake

6-8 extra large eggs

2 c. self-rising flour (Aunt Jemima)

2½ c. sugar

2 sticks butter

2-4oz. cream cheese

2 small bottles, each, vanilla and lemon extract

Directions:

(Use Bakers Joy on pan and sprinkle with sugar.)

Cream (mix) butter and cream cheese.

Mix in sugar.

Add eggs one at a time.

Blend in both extracts.

Add flour a little at a time.

Pour into cake pan.

Sprinkle batter with flour.

Bake for 1 hour at 350° or until edges pull away from pan.