Creamy Dreamy Pound Cake (Print Version)
# Ingredients:
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
8 oz cream cheese, softened
03 -
3 cups granulated sugar
04 -
6 large eggs
05 -
3 cups all-purpose flour
06 -
1/4 teaspoon baking powder
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon almond extract
09 -
1/2 teaspoon salt
# Instructions:
01 -
Preheat oven to 325°F (163°C). Thoroughly grease and flour a 10-inch bundt or tube pan.
02 -
In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy, approximately 4-5 minutes.
03 -
Add eggs one at a time, mixing thoroughly after each addition to ensure proper incorporation.
04 -
In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
05 -
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing.
06 -
Stir in the vanilla and almond extracts until fully incorporated throughout the batter.
07 -
Pour the batter into the prepared pan, ensuring an even distribution by smoothing the top with a spatula.
08 -
Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
# Notes:
01 -
This rich pound cake gets its exceptional moisture and texture from cream cheese. For best results, ensure all refrigerated ingredients reach room temperature before mixing.