Cream Cheese Pound Cake with Lemon Glaze
This decadently dense pound cake has a rich flavor that comes from butter and cream cheese.
Set oven to 325 degrees Fahrenheit (160 degrees C).
Clean, flour, and grease a 10-inch tube pan.
In a big bowl, combine butter and cream cheese and blend with an electric mixer.
Until sugar is light and fluffy, beat it into the butter mixture.
The colour of the mixture ought to be noticeably lighter.
Allow each pair of eggs to fully incorporate into the butter mixture before adding the next pair of eggs.
Add the eggs two at a time.
With the final eggs, blend in the vanilla and almond extracts.
Add the flour and nutmeg to the bowl, then mix just until combined.
Fill the tube pan with the batter.