Old School Butter Pound Cake

1 1/2 c
cake flour
1 1/2 c
all purpose flour
3 stick
butter, unsalted (softened at room temp)
8 oz
cream cheese, room temperature
3 1/4 c
sugar
1 1/2 tsp
vanilla extract
1 1/2 tsp
almond extract
1 tsp
salt
6 large
eggs
Directions:
1 Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
2 Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
3 Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
4 Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
5 Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
6 Remove cake from pan. Let cool on wire rack.
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