I've been craving sweets a lot sweets. Who doesn't like a good pound cake. One that's moist and dense at the same time and full of richness of cream cheese and butter. I have spent years perfecting my own recipe. It's very simple and easy to follow, and full of flavor.
Ingredients
3 ½ cups sifted all-purpose flour, sift before measuring
1 tbsp baking powder
¼ tsp salt
8 oz cream cheese, room temperature
2 ½ sticks unsalted butter, room temperature
2 cups granulated sugar
6 eggs, room temperature
8 oz sour cream
3 tsp vanilla extract
1 tsp almond extract
Method
Preheat oven to 350 degrees. Grease and flour 10-inch Bundt pan or 9 by 13 inch pan. In a medium work bowl whisk together flour, baking powder, and salt. Set aside.
Cream butter and cream cheese until well mixed in the bowl of a stand mixer for about four minutes using paddle attachment, stopping once to scrape the sides of the bowl with a rubber spatula.
Add sugar and mix for another seven to ten minutes until fully incorporated, stopping a few times to scrape the sides of bowl.
With the mixer on lowest speed, add the eggs one at a time, make sure each egg is fully incorporated before adding the next. Stop mixer during this process to scrape down the sides of the bowl. This should take about three minutes; the mixture might appear a bit curdled – don’t panic.
Mix extracts and sour cream. Set aside.
With the mixer on lowest speed, add the flour and sour cream mixture in tow increments, beginning and ending with the flour, making sure that each addition is fully incorporated before adding the next. After the final addition, scrape down the sides of bowl and then mix for an additional 30 seconds until smooth. Pour batter in prepared pan, bake for 1 hour and 15 minutes or until toothpick is inserted and comes out clean.
Cake is done when you touch it and it springs back. Cool in pan for fifteen minutes before removing. Cool on cooling rack until completely cooled before serving.
