Perfect Every Time - Almond Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, jumbo

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 1 tsp Almond extract
  • 3 cups Cake flour
  • 3 cups Granulated sugar
  • 1 Powdered sugar for garnish if desired
  • 1/2 tsp Salt

• Dairy

  • 1 1/2 cups Butter, unsalted
  • 8 oz Cream cheese

Found on savingdessert.com

Description

Ingredients

• 8 ounces cream cheese, room temperature
• 1½ cups unsalted butter, room temperature (3 sticks)
• 3 cups granulated sugar
• 3 cups cake flour, sifted after measuring
• ½ teaspoon salt
• 1 teaspoon vanilla bean paste
• 1 teaspoon almond extract
• 6 jumbo eggs (or 7 large eggs)
• powdered sugar for garnish if desired

Directions

• Preheat oven to 300 degrees.
• Grease and flour a large (12 cup) bundt pan or two loaf pans.
• In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese until smooth.
• Add the sugar and beat until light and fluffy. Add the vanilla bean paste, almond extract and salt. Beat just until incorporated.
• Alternate adding eggs and flour beating just until the yolk disappears and the flour is incorporated. Do not over beat at this point.
• Scrape down the sides of the bowl as needed. Remove from the mixer and fold a few times with a rubber spatula pulling up the batter from the bottom of the bowl.
• Pour the batter into the prepared pan and smooth the top to distribute evenly.
• Bake at 300 degrees for 1 hour and 45 minutes.
• Allow the cake to cool before inverting onto a serving plate. Store leftovers in a cake-taker or freeze in an airtight container.