Cream Cheese Pound Cake

Ingredients
3 sticks butter, room temp
8 oz cream cheese, room temp
3 cups sugar
6 eggs
3 cups cake flour, sifted
1 T & 1 tsp salt
1  1/2 tsp almond extract
1 tsp vanilla extract

1. Pre heat the oven to 325 degrees F; butter and flour bunt pan
2. In a mixer with the paddle attachment add butter, cream cheese, and sugar.  Mix on medium speed until the mixture is light and fluffy (you might need to scrape sides of the bowl down frequently)
3. Add salt, vanilla extract, almond extract to the butter mixture
4. Now add eggs to the mixture, one at a time so it incorporates properly
5. Add the flour into a sift and sift into a separate bowl.  Slowly add the sifted flour into the mixing bowl with the butter mixture

6. Once all the flour has been incorporated into the cake mixture, spoon into a punt pan

7. Bake the cake for 1 hour and 30 minutes
8. Once the cake is cooked through, invert the cake pan onto a plate and let cool.  Once cooled add powder sugar for the topping/frosting
***TIP: Check to see if your cake is done by testing it with a toothpick.  If the toothpick comes out clean after poking the middle of the cake then your cake is done; if it comes out doughy then it needs to cook a little longer

9. Enjoy!!!