Ingredients:
1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups cake flour (or all-purpose, sifted)
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract (optional for a subtle nutty note)
For the Cream Cheese Glaze:
4 oz cream cheese, softened
2 tablespoons butter, softened
2 cups powdered sugar, sifted
2–4 tablespoons milk or heavy cream (to desired consistency)
1 teaspoon vanilla extract
Instructions:
Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan very well.
Cream butter and cream cheese together until light and fluffy (about 3-5 minutes). Gradually add sugar and continue beating until the mixture is fluffy and pale.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the creamed mixture, mixing just until blended.
Stir in vanilla and almond extracts. Do not overmix.
Pour into the prepared pan and smooth the top with a spatula.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15-20 minutes, then invert onto a wire rack and let cool completely.
To Make the Glaze:
Beat the cream cheese and butter until smooth.
Add in the powdered sugar and vanilla.
Slowly add milk or cream, 1 tablespoon at a time, until the glaze is pourable but thick.
Drizzle generously over the cooled cake.