Ingredients
1 1/2 cups (3 sticks) butter, softened
8- ounce package cream cheese, softened
3 cups sugar
6 large eggs
3 cups cake flour, sifted twice
Pinch of salt
1 teaspoon vanilla extract
1 teaspoon almond extract
Instructions
Preheat the oven to 325 degrees F. Grease and heavily flour a 10-inch Bundt pan.
Cream the butter and cream cheese with an electric mixer until well combined. Add the sugar. Mix for 7 minutes, until fluffy. Add the eggs, one at a time, beating after each until blended. Gradually add the flour, beating after each addition, until all is added and combined. Add the salt, vanilla, and almond extract.
Pour into the prepared pan. Hit the pan gently on the counter about five 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 the oven and let cool in the pan until the pan is cool to the touch. Invert the cake onto a wire rack and let cool completely before serving. Serves 12.
–Provided by-Autumn Burnes
Paula Deen Cream Cheese Pound Cake
Click here to download a printable version.
--Provided by Autumn Burnes