Ingredients
Dry Ingredients
- 204 g (1 1/2 cup) cake flour, sifted
- 250 g (1 1/4 cup) white granulated sugar
- 2 g (1/2 tsp) baking powder
- 2 g (1/2 tsp) kosher salt
Wet Ingredients
- 170 g (12 tbsp) unsalted butter, softened
- 4 oz (1/2 a brick) cream cheese, softened
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 3 large eggs, room temperature
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (165 Celsius) and position the oven rack in the center. Generously grease a 9x5-inch non-stick aluminum loaf pan with butter, making sure to coat each corner evenly. Set aside for later use.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and kosher salt. Set aside.
- Beat Butter and Cream Cheese: In a separate mixing bowl, add the softened unsalted butter and cream cheese. Using a hand mixer, beat the two ingredients together until light and fluffy, which will help aerate the batter and yield a tender crumb.
- Combine with Dry Ingredients: Transfer the butter and cream cheese mixture into the bowl with the dry ingredients. Using a silicone spatula, fold them together just enough to partially combine; this prevents dry ingredients from flying out during mixing.
- Blend Batter: Use the hand mixer on medium speed to continue blending the combined dry and wet ingredients until the batter is light and aerated.
- Add Extracts and Eggs: Lower the hand mixer speed to low. Add the vanilla and almond extracts, mixing briefly. Then, add the eggs one at a time, beating each egg until fully incorporated before adding the next. Be careful not to overmix once the final egg is added to avoid a dense texture.
- Prepare to Bake: Pour the fully mixed batter into the prepared loaf pan, smoothing the top if needed.
- Optional Crack Control: To control the crack that typically forms on top of the pound cake, melt a small pat of butter in the microwave. Coat a butter knife or offset spatula with the melted butter using a pastry brush and draw a shallow, 1-inch deep line lengthwise down the center of the batter.
- Bake Cake: Bake the cake in the preheated oven for 45 minutes. After this, gently slide the loaf pan out and tent the cake loosely with foil to prevent excessive browning. Return to the oven and bake for an additional 25-35 minutes until the internal temperature reaches 210°F (99°C) and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes. Then gently loosen the edges with an offset spatula or butter knife, invert the cake onto your hand, and transfer it onto a wire rack to cool completely before slicing.
Notes
- Using cake flour keeps the crumb tender and soft compared to all-purpose flour.
- Softened butter and cream cheese should be at room temperature to ensure smooth mixing without lumps.
- Be careful not to overbeat the batter after adding eggs to avoid a dense or tough cake.
- The optional buttered notch helps control the top crack which is a signature feature of pound cake but can be guided for aesthetic purposes.
- Letting the cake cool fully before slicing prevents it from crumbling and helps maintain moistness.
- An instant-read thermometer can greatly help ensure the cake is perfectly baked throughout.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
