Ingredients:

  • 1.5 cups (340g) Unsalted Butter, softened
  • 8 oz (226g) Philadelphia Cream Cheese, full-fat, brick style, softened
  • 3 cups (600g) Granulated Sugar
  • 6 large Eggs, room temperature
  • 3 cups (360g) Cake flour, sifted
  • 1 tsp Kosher salt
  • 2 tbsp Pure Vanilla Extract
  • 0.5 tsp Almond extract
  • 1 cup (120g) Powdered sugar, sifted
  • 2 tbsp Heavy cream
  • 1 tsp Fresh lemon juice

Instructions:

  1. Preheat oven. Set your rack to the middle position and heat to 325°F. Note: Low and slow is the only way to bake a cake this dense.
  2. Prep the pan. Grease your bundt pan generously with butter and dust with flour, tapping out the excess.
  3. Cream fats. Beat the butter and cream cheese together until smooth and no lumps remain.
  4. Add sugar. Pour in the sugar and beat on medium high for 7 minutes until the mixture looks like pale, fluffy clouds.
  5. Incorporate eggs. Add eggs one at a time, beating for 30 seconds after each until fully yellow and integrated.
  6. Flavor the base. Mix in the vanilla and almond extracts.
  7. Fold flour. Gradually add the sifted cake flour and salt on low speed until just combined. Note: Overmixing here will make the cake tough.
  8. Transfer batter. Spoon the thick batter into the pan and smooth the top with a spatula.
  9. Bake the cake. Place in the oven for 1 hour 20 mins until a skewer comes out clean and the edges shatter slightly.
  10. Cool and glaze. Let it rest in the pan for 20 minutes before flipping. Whisk the glaze ingredients and drizzle over the warm cake.