Martie Pound Cake

Martie's Mom's Pound Cake

  • Time:
    Prep Time: 20 minutes | Cook Time: 1 hour 30-35 minutes or until a wooden skewer comes out clean 
  • Servings:
    1 cake
  • Difficulty:


  • 3 sticks unsalted butter, room temperature 
  • 1 – 8 oz. package cream cheese, softened 
  • 3 cups granulated sugar 
  • 6 large eggs, room temperature 
  • 3 cups all-purpose flour 
  • 1 teaspoon pure vanilla extract 
  • 1 ½ teaspoons almond extract 
  • 1/8  teaspoon Kosher salt 


  1. Preheat oven to 300 degrees F. Prepare a 10-inch tube or Bundt pan… grease and flour or spray with Baker’s Joy. 
  2. In the bowl of your mixer, beat the cream cheese and the butter at medium speed until creamy. Then add the sugar, a little at a time. Cream the butter and sugar until light and fluffy. 
  3. Next, add the eggs, one at a time, beating until they are combined. Turn the speed on the mixer down. Combine the salt and the flour; adding a little at a time until it is blended. Add the almond and vanilla. 
  4. Pour into the prepared pan. Bake for 1 hour 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes in the pan and then turn out onto a wire cooling rack to allow it to cool completely.