Quarantine Day#25, Cream Cheese Pound Cake

 I've wanted to make one of these cakes for a while and now that I have endless time on my hands, I finally did it.

 The recipe:

Ingredients:

• 1 package (8-ounce) cream cheese, room temperature
• 1 1/4 cups salted butter, room temperature
• 3 cups granulated sugar
• 6  eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3 cups cake flour
• 1/4 cups buttermilk
• confectioners sugar for dusting

Instructions

1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
3. Add sugar gradually and beat until light and fluffy.
4. Add eggs one at a time, beating well with each addition.
5. Add in the vanilla and almond ext..
6. Add the flour all at once and mix until just combined.
7. Add in buttermilk with mixer on low and mix until just incorporated.
8. Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
9. Pour into bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour.
10. A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.
11. Allow cake to cool to room temperature. Dust with confectioners sugar.

 My husband loves this cake.  It is dense and very moist.

I baked some whole wheat bread too.  Baking sure helps to fill this time.