Cream Cheese Pound Cake: A Rich and Moist Classic

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring that the sides and center are well-coated to prevent sticking.
Cream the Butter and Cream Cheese:

In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy. This should take about 3-5 minutes. The cream cheese adds richness and moisture, so make sure it’s well-incorporated.
Add Sugar:

Gradually add the granulated sugar to the butter and cream cheese mixture, beating until the mixture is smooth and creamy. This will help aerate the batter and create a light texture in the cake.
Incorporate the Eggs:

Add the eggs, one at a time, mixing well after each addition. Make sure the eggs are fully incorporated before adding the next one. This helps achieve a smooth and uniform batter.
Mix in Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing until just combined after each addition. Be careful not to overmix, as this can result in a dense cake.
Add Flavor:

Stir in the vanilla extract and almond extract (if using) to enhance the flavor of the cake.
Bake the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and firm to the touch.
Cool the Cake:

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Serve:

Once the cake has cooled, slice and serve. It’s delicious on its own, but you can also top it with fresh berries, a dusting of powdered sugar, or a glaze for an extra touch of sweetness.
Serving and Storage Tips: