This is one moist and decadent pound cake! It turns out perfectly and ready for a simple topping of whipped cream and fresh fruit. Thank you to Ms. Paula Dean for the incredible recipe.
Ingredients:
1 1/2 cups (3 sticks) butter, at room temperature
1 (8 oz.) package cream cheese, at room temperature
3 cups granulated white sugar
6 large eggs
3 cups cake flour, sifted twice after measuring
pinch of salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions:
- Preheat oven to 325 degrees F.
- Butter and sugar a 10-inch non-stick bundt pan.
- In a large bowl, cream together butter and cream cheese with an electric mixer until well combined.
- Add in sugar and continue to mix for about 6 minutes, until fluffy.
- Add eggs, one at a time, beating after each addition, until well blended.
- Gradually add flour, beating and scraping down the sides until it is all incorporated.
- Mix in salt and extracts.
- Pour into prepared pan.
- Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets.
- Bake for about 1 1/2 hours.
- The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
- Remove from oven and let cool in the pan for about 15 minutes.
- Invert the cake onto a wire rack and let cool completely before serving.
