Crusty Cream Cheese Pound Cake - cooking recipe

Ingredients

1 c. butter, softened
1/2 c. Crisco
3 c. sugar
8 oz. cream cheese, soft
3 c. sifted cake flour
6 eggs
1 Tbsp. vanilla
2 Tbsp. fresh lemon thyme or to taste

Preparation

Cream butter and Crisco in a mixer bowl until light.
Add sugar gradually until fluffy.
Beat in cream cheese.
Add flour, alternately with eggs, beginning and ending with flour, mixing well after each addition.
Stir in vanilla and lemon thyme.
Spoon into greased and floured 10-inch tube pan.
Cook at 325\u00b0 for 1 hour and 15 minutes.
Cool 10 minutes and remove from pan onto a wire rack.
Makes 16 servings.