Instructions:
Step 1: Prep the Ingredients and Pan
Preheat the Oven: Start by preheating your oven to 325°F (163°C).
Grease and Flour the Pan: Grease a 10-inch bundt pan or tube pan generously with butter, then lightly flour it. This ensures the cake will release easily once it’s baked.
Step 2: Mix the Dry Ingredients
Sift the Flour: In a medium bowl, sift together the flour, baking powder, and salt. This helps to evenly distribute the baking powder and ensures the flour doesn’t clump.
Step 3: Cream the Butter and Cream Cheese
Cream the Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese using an electric mixer on medium speed. Mix until smooth and creamy, about 2-3 minutes.
Add Sugar: Gradually add the sugar to the butter and cream cheese mixture, continuing to beat until the mixture is light and fluffy, about 4-5 minutes.
Step 4: Add the Eggs and Extracts
Incorporate the Eggs: Add the eggs, one at a time, beating well after each addition. This step ensures the eggs are fully incorporated into the batter.
Add Vanilla and Almond Extracts: Stir in the vanilla extract and almond extract (if using) until evenly combined.
Step 5: Add the Dry Ingredients and Milk
Alternate Adding Flour and Milk: Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk. Start with about 1/3 of the dry ingredients, followed by half of the milk, then repeat, finishing with the last of the dry ingredients. Mix on low speed to avoid overmixing the batter.
Blend Until Smooth: After all ingredients are combined, mix on low speed for an additional 30 seconds to make sure the batter is smooth and fully incorporated.
Step 6: Bake the Pound Cake
Pour into the Pan: Pour the cake batter into the prepared bundt or tube pan, spreading it evenly.
Bake: Place the pan in the preheated oven and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Baking times may vary depending on your oven and the size of your pan, so check for doneness starting at the 1-hour mark.
Step 7: Cool the Cake
Cool in the Pan: Let the cake cool in the pan for about 15 minutes. This allows the cake to firm up slightly and makes it easier to remove.
Turn Out the Cake: After 15 minutes, carefully run a knife around the edges of the cake to loosen it, then invert the pan onto a cooling rack. Allow the cake to cool completely.
Step 8: Serve and Enjoy
Dust with Powdered Sugar: Once the cake has cooled, dust the top with powdered sugar for an extra touch of sweetness, if desired.
Slice and Serve: Slice into generous portions and serve. The rich flavor and moist texture will have everyone asking for the recipe!
Tips for the Best Cream Cheese Pound Cake:
Room Temperature Ingredients: For a smoother batter, ensure that your butter, cream cheese, and eggs are at room temperature before mixing. This helps everything come together more easily.
Do Not Overmix: Overmixing the batter can result in a dense cake, so be careful when adding the dry
