14tablespoons (1 3/4 sticks or 198 g) unsalted butter, room temperature
6tablespoons(3 oz or 85 g) cream cheese, room temperature
1 ½cups (300 g) granulated sugar
¼teaspoonalmond extract, optional
5large eggs, room temperature
Preheat oven to 325°F. Line a 9-inch by 5-inch loaf pan with parchment paper and spray with nonstick spray.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat together the butter, cream cheese and sugar at high speed, until very light and fluffy (about 3 minutes). Add the vanilla and almond extracts and 1 egg; beat well. Continue to add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary.¹
Turn the mixer on low and slowly add the flour mixture. Increase speed to medium and mix until the extremely light and fluffy, about 1 minute.
Spoon the batter into prepared loaf pan. Bake for 1 hour 20 minutes total. After 60 minutes, tent the loaf pan with tin foil and return the pound cake to the oven to bake for 20 more minutes. Pound cake is finished with golden in color and a toothpick inserted in the center comes out clean.
Let pound cake cool in the pan for 5 minutes, then use the edges of the parchment paper to lift the pound cake out of the pan and set on a wire rack. Serve warm or at room temperature.
Room temperature ingredients: This is crucial to a smooth, consistent batter. It also ensures a good textured pound cake.Batter consistency: After adding the eggs, the batter may have pieces of butter/cream cheese. That is okay! Scrape down the sides, mix again, then add the flour. It will all come together!Storing pound cake: Wrap the cooled pound cake in plastic wrap and keep at room temperature for up to a week.Freezing pound cake: Wrap pound cake in plastic wrap and then aluminum foil. Freeze for up to 1 month. Defrost in the refrigerator before serving.