Cream Cheese Pound Cake

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Steps

1. Step 1

   Grease and lightly flour a tube pan or Bundt pan; set aside. Do not preheat oven.

2. Step 2

   In a large bowl, use the paddle attachment on an electric stand mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the cream cheese; beat until smooth, about 30 seconds. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically.

3. Step 3

   Gradually add the flour, mixing on low speed after each addition, and scraping the bowl as needed. Mix just until combined, about 1 minute total.

4. Step 4

   Add the salt, vanilla extract, and almond extract; beat until smooth.

5. Step 5

   Transfer the batter to the prepared pan. Tap it a couple of times on the counter to release any big air bubbles.

6. Step 6

   Place the pan on a rack in the lower third of the cold oven. Shut the oven, and turn the temperature to 300°F. Bake the cake until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour and 50 minutes – 2 hours.

7. Step 7

   Let the cake cool in the pan for 10 minutes, then invert on a serving plate or wire rack to cool completely.

8. Step 8

   Dust with powdered sugar, then slice and serve.

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