If you have never had pound cake, you do not know what you have been missing. It may look like a bread or corn meal but isn't like either of these. It is like a super tasty, dense cake that you just have to try. I am sure you will like it as much as I do.
Preheat the oven to 350 F and lightly grease a 9" x 5" pan. In a bowl beat together butter, cream cheese, salt, sugar, baking powder, vanilla extract and almond extract until combined. Make sure the egg, cream cheese and butter are at room temperature. This means to leave them out for several hours before starting baking.
The combined mixture.
Add eggs one at a time making sure to beat well after each one. Once the final egg is added beat for 3 minutes. After the eggs are added pour in the milk.
The mixture up to now.
Sprinkle flour in gradually into a mixer spinning at low speed. Mix until just combined.
I would recommend weighing the flour instead of using a measuring cup. Using a measuring cup you almost always grab too much flour. Instead of a cup weighing 4.25 oz a measured cup can weigh greater than 6 or about 1.5 cups.
The mixture after all flour has been added.
Transfer mixture to the previously prepared baking pan.
Now time to make the topping. Combine the sugar, vanilla and water.
Whisk with a fork until syrupy and set aside.
Place your bread pan on a baking dish to catch any overflow during baking. Bake for 55 minutes.
Remove cake from oven and drizzle topping over. Bake for an additional 15 minutes.
The cake after being removed from the oven.
Once it has been removed from the pan after 5 minutes of cooling.
The finished yummy pound cake. Yum.
Ingredients
3/4 of a cup of butter, unsalted and at room temperature
3 ounces of cream cheese, room temperature
3/4 teaspoons of salt
10.5 ounces of sugar
1 teaspoon baking powder
2 teaspoons of vanilla extract
1 teaspoon of almond extract
5 whole eggs at room temperature
3 tablespoons of milk
7.4 ounces + 2T. of all-purpose flour
Topping:
2 tablespoons of sugar
1 teaspoon of vanilla extract
1 teaspoon of water
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