Velvety Cream Cheese Pound Cake with Sweet Glaze: A Rich, Moist Dessert Delight

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake comes out easily after baking.
Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Cream Cheese:

In a large mixing bowl, beat together the softened butter and cream cheese until light and fluffy, about 3-4 minutes. Add the granulated sugar and beat until fully combined and smooth.
Add the Eggs and Extracts:

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts (if using).
Incorporate the Dry Ingredients and Milk:

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Bake the Cake:

Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Sweet Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency by adding more milk or powdered sugar if needed.
Glaze the Cake:

Once the cake has cooled completely, drizzle the sweet glaze over the top, allowing it to drip down the sides.
Serve and Enjoy:

Slice the cake and enjoy the rich, velvety texture and sweet flavor. Perfect for any dessert table!
Serving and Storage Tips