I can’t say enough nice things about this recipe! It was a very simple bake! The prep time was minimal and, other than adding foil at the 60 minute mark, the long bake time was rather boring and uneventful.

By the time it was all said and done, I had this beautiful pound cake to enjoy!

You can WATCH THE VIDEO. It is, thankfully, a short one. I tried so hard not to ramble like I usually do.

If you are used to the Sara Lee frozen pound cake, this is going to be a big switch. I’m not knocking Miss Lee and her pound cake, it’s good stuff, but this cake has a lighter flavor and a spongier texture to it.

You can serve it several different ways, I opted for some fresh strawberries. Some whipped cream would go well. If you wanted something sweeter a lemon curd, a sugar glaze, or even a light buttercream would be fantastic! You don’t want anything that is going to overwhelm the subtle sweetness of this cake.

You really don’t need any fancy tools for this bake. I do recommend using a mixer because the batter is a thicker consistency and you’ll wear your arms out adding those eggs one at a time. I used my KitchenAid mixer, but I think I could have gotten away with my hand mixer too. I have had THIS ONE from Hamilton Beach for four years now and I am still in love with it. The snap on tool case is so handy to have and it takes up ZERO room in the cabinet.

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Ingredients

• 14 tablespoons (198g) unsalted butter, at room temperature

• 3 ounces (85g) cream cheese, at room temperature

• 3/4 teaspoon table salt

• 1 1/2 cups (298g) granulated sugar

• 1 3/4 cups (210g) all purpose flour

• 1 teaspoon baking powder

• 2 teaspoons vanilla

• 1/4 teaspoon almond extract

• 5 large eggs, at room temperature

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Directions

• Preheat the oven to 325°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan.
• Using an electric or stand mixer, beat together the butter and cream cheese at high speed until they’re very light and fluffy.
• Add the salt, sugar, flour, and baking powder, and mix to combine; the batter will be stiff.
• Add the extracts and 1 egg. Beat well. Continue to add the eggs one at a time, beating well after each addition; the finished batter should be extremely light and fluffy.
• Spoon the batter into the prepared loaf pan.
• Bake the cake for 85 to 90 minutes, tenting it lightly with aluminum foil after 60 minutes, until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack.
• Serve the cake warm or at room temperature; dust it lightly with confectioners’ sugar just before slicing, if desired.
• Store the cake, well-wrapped, at room temperature for several days; freeze for longer storage.