Old School Butter Pound Cake

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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


1 1/2 tsp

vanilla extract

1 1/2 tsp

almond extract

1 tsp


6 large



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.

Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.

Place in cold oven. Heat oven to 325 degrees.

Bake until an inserted tester comes out clean about 1 1/2 hours.

Remove cake from pan.

Let cool on wire rack.

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