I love what Father's Day baking looks like! I'm making  cream cheese pound cake because, thanks to great neighbors, we have the most beautiful raspberries.

This recipe was given to me by Sharon Dukes. It took me years to 'get it' right and it is yummy. 

3 sticks butter, room temperature

1 8 oz, package of cream cheese, softened

6 egg yolks, room temp

3 cups cake flour

 1 tsp vanilla

6 egg whites

Cream butter with dream cheese until soft and fluffy. Add sugar and beat well. Add egg yolks, ones at time, until well blended. Add sifted flour gradually, continuing to blend well. Stir in vanilla. Fold in egg whites that have been stiffly beaten. Spoon into a well buttered and floured pound cake pan. (I usually sugar the pan instead of flour.) Bake at 350 degrees for about an hour, until cake tests done. I plan to top this one with fresh raspberries and blueberries that I picked this morning.