Cream Cheese Pound Cake

Ingredients

• 3 cups granulated sugar
• 1½ cups butter, softened
• 1 (8-oz.) pkg. cream cheese, softened
• 6 large eggs
• 3 cups bleached cake flour
• ¼ tsp. kosher salt
• 2 tsp. bourbon
• 2 tsp. fresh lemon juice (from 1 lemon)
• 1 tsp. vanilla extract
• ½ tsp. almond extract
• 1. Coat a light-color 18-cup (10-inch) tube pan with baking spray. Set aside. Do not preheat oven.

Instructions

1. 1Cream the sugar and softened butter in a stand mixer with a paddle attachment on medium-high speed for about 3 minutes until light and fluffy.
2. 2Mix in the softened cream cheese for about 30 seconds until smooth. Add the eggs one at a time, mixing on low speed until just incorporated.
3. 3Gradually add the cake flour one cup at a time. Mix on low speed after each addition until blended, scraping down the sides of the bowl as necessary for about 1 minute total.
4. 4Stir in the kosher salt, bourbon, fresh lemon juice, vanilla extract, and almond extract until the batter is completely smooth. Pour the mixture into a prepared 10-inch tube pan and smooth the surface.
5. 5Set the pan on a rack in the lower third of a cold, unpreheated oven.
6. 6Turn the oven temperature to 300 degrees Fahrenheit. Bake for 1 hour and 50 minutes to 2 hours, or until a wooden pick inserted into the center comes out clean. Leave the cake to cool in the pan for 30 minutes.
7. 7Loosen the edges of the cake with an offset spatula. Turn the cake out of the pan and let it cool completely on a wire rack for about 1 hour and 30 minutes.

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