A delightful twist on the classic pound cake, featuring a rich almond and vanilla flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease and flour a 10-inch tube pan.
This prevents the cake from sticking to the pan.
In a large mixing bowl, combine the softened cream cheese and granulated sugar.
Mix until the texture is smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
This ensures the eggs are fully incorporated.
Sift together the flour, salt, and baking powder, then gradually add to the wet mixture.
Sifting helps to aerate the flour for a lighter cake.
Mix in the almond and vanilla extracts.
These extracts add a delightful aroma and flavor.
Pour the batter into the prepared pan and smooth the top with a spatula.
Smoothing the top ensures an even bake.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door too often to maintain a consistent temperature.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling in the pan helps the cake set before removing.
Serve the cake as is, or with your favorite toppings like berries or whipped cream.
Presentation can enhance the enjoyment of the dessert.
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