The Cream Cheese Pound Cake Recipe That Won My Heart

 

Ingredients
Ingredients for the cake:

• 1 ½ cups Land O Lakes butter, softened
• 8 oz Philadelphia cream cheese, softened
• 2 ½ cups Dr. Oetker vanilla sugar
• 1 tsp McCormick vanilla extract
• 1 tsp McCormick almond extract
• 6 Eggland’s eggs
• 3 cups Gold Medal all-purpose flour

Ingredients for the glaze:

• 1 vanilla bean
• 1 tbsp Borden heavy cream
• 2 tbsps Borden milk
• 1 1/2 cups Domino powdered sugar

Optional chocolate drizzle:

• Just a bit of Hershey’s chocolate spread

Instructions
Directions for the cake:
Preheat oven to 325°F. Butter and flour the bundt cake pan.
Cream the butter, cream cheese and sugar for about 5 minutes (until very light and fluffy).
Stir in the vanilla and almond extract.
Add the flour and the eggs alternately, beginning and ending with the flour. Do not over-mix!
Pour batter into the prepared pan and bake for 65 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Let the cake cool in the pan for 5 minutes, then flip on a baking rack to cool completely before glazing.
Directions for the glaze:
Pour the milk into a bowl and scrape in the vanilla bean. Let it steep for an hour or more to let the flavor intensify.
Add the powdered sugar and whisk with a fork until thick.
Fill a plastic bag with the glaze, make a tiny cut in the corner and drizzle away. Mine turned out very meh so I used chocolate spread too.
Optional chocolate drizzle:
Microwave a bit of chocolate spread for 30 seconds, transfer to a plastic bag, cut the corner and drizzle on top of the cooled cake.