Cream cheese pound cake

Sometimes you just need to eat cake....found a recipe my sister in law shared on FB that I instantly fell in love with. So I adapted from that recipe but I used cake flour instead because I wanted it lighter and fluffier. 

Ingredients 

¾ pound · Butter 

• 3 cup · Sugar, granulated 
• ½ pound · Cream cheese(room temp)
• 6 large · Eggs(room temp)
• 3 cup · Cake flour, sifted 
• ¼ teaspoon · Salt 
• 1 ½ teaspoon · Vanilla extract 
• 1 teaspoon · Almond extract 

Cream cheese glaze:

4 ounces cream cheese, room temp

1/2 cup powdered sugar 

1 teaspoon vanilla 

3 to 4 tablespoons milk

Directions

Beat cream cheese until very creamy. Beat in powdered sugar. Stir in vanilla. Add 3 tablespoons milk. Totally combine. Add more milk to get desired consistency for drizzling.

Cake directions: 

Preheat oven to 325. Grease bundt cake pan. 

Cream butter, sugar and cream cheese. Add salt, vanilla and almond extracts. Mix well. Add eggs one at a time. Stir in sifted flour. Just mix until incorporated, you don't want to over mix batter. Pour into greased bundt pan and tap on the counter so that all batter sets evenly. 

Bake for 90 mins. Let cool on bakin rack for about 15-20 mins then flip on to serving plate. This is important so that cake doesn't stick I pan. 

Pour glaze on and enjoy.