Old School Butter Pound Cake
1 1/2 c cake flour
1 1/2 c all-purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs
Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
Add sugar and extracts.
Beat until light and fluffy. Reduce speed to low.
Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
Transfer batter to the Bundt pan.
Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
Remove cake from pan. Let cool on wire rack