Golden Vanilla Pound Cake

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 3/4 tsp Salt
  • 1 5/8 cups Sugar
  • 3 tsp Vanilla

• Bread & Baked Goods

  • 2 tbsp King arthur cake enhancer

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 3-ounce package Cream cheese
  • 3 tbsp Milk

• Liquids

  • 1 tsp Water

• Other

  • 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour or Measure for Measure Gluten-Free Flour

Found on kingarthurflour.com

Description

Ingredients

• 3/4 cup unsalted butter, at room temperature
• 3-ounce package cream cheese, at room temperature
• 3/4 teaspoon salt (1/2 teaspoon if you use salted butter)
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 5 large eggs, at room temperature
• 3 tablespoons milk
• 2 tablespoons King Arthur Cake Enhancer, optional
• 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour or Measure for Measure Gluten-Free Flour
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 teaspoon water

Directions

• Preheat the oven to 350°F. Lightly grease a 9 x 5 x 2 3/4 loaf pan, or a 12 x 4 x 4 tea loaf pan. To avoid overflow, be SURE to use the correct size pan! In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined. Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After youve added the final egg, beat at high speed for 3 minutes. Once all the eggs are added, stir in the milk. Add the cake enhancer, then sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan. To make the topping, combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first itll seem very stiff, but will become drizzlable as you stir. Set the topping aside. Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldnt happen if you use the correct size pan). Bake it for 55 minutes (for either size pan). Remove the cake from the oven, and brush/drizzle with the sugar mixture. Return the cake to the oven for an additional 15 to 20 minutes. Remove the cake from the oven, and set it on a rack. Insert a toothpick into the center; it should come out clean. If you use an instant-read thermometer, the center should register about 200°F to 205°F. The very top, right under the crust, will still be kind of soggy; dont worry about it. After 5 minutes loosen the cakes edges and turn it out of the pan to cool completely on a rack.

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