Buttery Cream Cheese Pound Cake

Buttery Cream Cheese Pound Cake

– 2 ½ cups sugar – 1 cup butter 2 sticks, 8oz, softened to room temperature – 8 oz cream cheese room temperature – 1 TBSP vanilla extract – 1 ½ tsp almond extract – 6 eggs room temperature – 3 cups all-purpose flour spoon and leveled – ¼ tsp salt – ½ tsp baking soda

Prep: Preheat the oven to 325°F. Grease a 10 cup bundt pan with butter, and coat its inner sides with some all-purpose flour. (I’ve used a 9’’pan, but a 10’’ pan would also work for this recipe). Set it aside.

Batter: Place softened butter and sugar in a large bowl. Use an electric mixer or a hand mixer and mix until the mixture is fluffy and well combined. Add vanilla extract, almond extract and cream cheese and mix.

Next, incorporate one egg at a time. You should mix just enough to combine, don’t over-mix, or your cake will end up denser than expected.

Whisk together flour, salt, and baking soda in a separate bowl and then incorporate them into the cake batter. Stir with a spatula until combined. Once again, be careful not to over-mix.

Bake: Transfer the batter to the prepared bundt cake pan and tap it on the counter to release air bubbles.

Bake your cake for 1:15-1:25 minutes or until an inserted toothpick comes out perfectly clean.

Place cake pan on a cooling rack for about 20 minutes. Place a plate on top and overturn gently, releasing the cake onto the plate. Dust with powdered sugar and serve with sliced almonds and fresh berries.