Instructions:
Preheat the oven to 160°C (325°F). Grease and flour a Bundt pan or tube pan.
In a large bowl, beat the butter and cream cheese together until smooth and creamy.
Gradually add the sugar and continue beating for 5–7 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gradually add the sifted flour and salt, mixing on low speed until just combined.
Stir in the vanilla extract and almond extract, if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then remove it and let it cool completely on a wire rack.
Tips for a Perfectly Moist Pound Cake:
Use room-temperature ingredients.
Do not overmix the batter after adding the flour.
Avoid opening the oven door during the first hour of baking.
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Prep Time: 20 minutes
Cook Time: 75–90 minutes
Servings: 12–16 slices.
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