A delightful twist on the classic cream cheese pound cake, offering a moist and flavorful dessert perfect for any occasion.
Preheat your oven to 325°F.
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and cream cheese using an electric mixer until smooth and fluffy.
Use room temperature ingredients for a smoother mixture.
Gradually add the sugar to the mixture, beating until light and airy.
Adding sugar slowly helps it dissolve evenly.
Add the eggs one at a time, mixing well after each addition.
Ensure each egg is fully incorporated before adding the next.
Mix in the vanilla and almond extracts.
The almond extract adds a subtle nutty flavor.
Sift together the flour and salt, then gradually add to the wet mixture, mixing until just combined.
Avoid overmixing to keep the batter tender.
Pour the batter into a greased and floured bundt pan, spreading it evenly.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake's doneness without opening the oven too often.
Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
Cooling in the pan helps the cake set before removal.
Serve the cake as is or with your favorite toppings, and enjoy!
A dusting of powdered sugar adds a decorative touch.
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