Cream Cheese Pound Cake
Ingredients:
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup milk, at room temperature
Instructions:
1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a tube pan.
2. Cream the butter and cream cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
3. Add sugar: Gradually add the sugar, continuing to beat until the mixture becomes light and fluffy, about 5-7 minutes.
4. Add eggs: Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
5. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Alternate dry ingredients and milk: With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk, starting and ending with the flour mixture. Beat until just combined after each addition. Add the vanilla and almond extract (if using) and mix well.
7. Pour the batter into the pan: Pour the batter into the prepared pan and spread it evenly.
8. Bake: Bake in the preheated oven for 1 hour and 10-15 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Serve: Slice and enjoy your rich, moist cream cheese pound cake!
This cake is perfect on its own or can be topped with fresh berries, whipped cream, or a drizzle of glaze for extra sweetness. Enjoy!