Almond Cream Cheese Pound Cake
Beautiful cake that tastes better a day or two after making it. It needs only a simple glaze or a dusting of sugar and it goes perfectly with coffee or tea.
Ingredients
- 1 cup butter room temperature
- 8 oz cream cheese room temperature
- 6 eggs
- 3 cups All-Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/4 cups sugar
- 1 teaspoon almond extract
- 1 1/2 cups sifted powdered sugar
- 2 oz softened cream cheese
- 1/2 teaspoon almond extract
- 1-2 tablespoons milk
Instructions
- Grease and lightly flour a 10-inch fluted Bundt or tube pan; set aside. Combine flour, baking powder and salt in a bowl. Set aside.
- Preheat oven to 325 F degrees.
- Beat butter and cream cheese using your stand mixer or hand mixer on medium speed to high speed, about 30 seconds or until softened.
- Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add almond extract.
- Add eggs, one at time, beating on low to medium speed for 1 minute after each additionand scraping bowl frequently.
- Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.
- Bake about 75 minutes or until a toothpick inserted near center comes out clean.
- Cool in pan on wire rack for finve minutes then remove from pan; cool completely on wire rack ( about 2 hours). Top cake with glaze.
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