Patsy Boyer had an event at The Columns last weekend, and her daughter, Crystal Roberts, brought this most delicious pound cake to serve. It’s from a book called The Cake Doctor by Anne Byrn. I have used several recipes out of this book myself, but this one was especially delicious.
She served it plain but it would be really good with strawberries over it! She said the pound cake she makes from scratch is always dry but this one was very moist and flavorful–I love the almond flavoring. I can’t wait to have a reason to make one for myself. I may just have to come up with an excuse and make one this weekend!
ALMOND CREAM CHEESE POUND CAKE
1 package butter recipe golden cake mix
1 (8 ounce) package cream cheese, room temperature
4 large eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 350 degrees. Spray bundt pan with Pam and then dust with flour. Place all ingredients in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Pour the batter into the prepared pan. Bake until golden brown and springs back when lightly pressed with your finger, about 45 to 50 minutes.
Place pan on a wire rack to cool for about 20 minutes and then invert cake onto wire rack to finish cooling.