Cream Cheese Almond Pound Cake

Cream Cheese Almond Pound Cake {Gluten-free}

Ingredients

• 1½ cups (3 sticks) salted butter
• 1 (8 oz.) package cream cheese (I usually use the lighter cream cheese: Neufchâtel)
• 2 cups white sugar
• 1 Tbsp. vanilla extract
• 1 tsp. almond extract
• 6 eggs
• 2⅔ cups Gluten Free Mama's Almond Flour Blend
• ⅓ cup corn starch
• 1½ tsp. xanthan gum

Instructions

1. Preheat oven to 325°. Spray a bundt pan or 2 loaf pans with non-stick cooking spray.
2. In the bowl of your electric mixer, cream together the butter, cream cheese and sugar until light (medium speed -about 5 minutes).
3. Add the vanilla and almond extracts and beat another 30 seconds to mix well.
4. Place a sifter/sieve/strainer over a bowl. Measure the flour, cornstarch, and xanthan gum, and dump into the sifter. Sift together the dry ingredients. You can repeat to sift another time or I just used a whisk and really whisked them together well.
5. Break the 6 eggs into another bowl and set aside.
6. With your mixer on low, alternately add the flour mixture and the eggs to your butter/sugar mixture, beginning and ending with the flour mixture.
7. Pour batter into the prepared pan(s).
8. Bake at 325° for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. Allow to cool in pan, then gently loosen the sides with a table knife or plastic spatula before turning over onto serving plate