How To Make This Old Fashioned Pound Cake, Step-By-Step

• Preheat the oven to 325 degrees F.
• Measure the cake flour with the "Spoon and Level Method." Next, sift the cake flour, salt, and baking soda into a medium bowl and set aside.
• Add the butter (room temperature) and sugar to a mixing bowl. At low speed, begin combining the sugar and butter. Once incorporated, turn the mixer on high for four minutes to cream the butter mixture. During the four minutes, stop the mixer to scrape down the sides of the mixing bowl.
• Next, add the (room temperature) eggs to the mixing bowl one at a time. This stage ensures the eggs get incorporated evenly into the sugar and butter batter. Be sure to scrape down the sides of your mixing bowl.
• Add the vanilla extract and almond extract to the batter. Mix until the liquids are combined.
• Now, it’s time to add the dry ingredients. At low to medium-low speed, add 1/2 cup of dry ingredients at a time. To avoid overmixing the batter, keep the mixing pace low and mix until the 1/2 cup of ingredients are incorporated, no more than 15 seconds for each 1/2 cup.
• Grease the sides and bottom of your pan with Crisco, aka shortening. It’s easiest to use your fingers to coat the entire pan with an even layer of grease. Avoid clumps of shortening in the pan.
• Add the (room temperature) sour cream 1/2 cup at a time to the batter. Mix on low until incorporated. Scrape down the sides of the mixing bowl to ensure all ingredients are mixed.
• Using a spatula, add and spread the batter evenly to the greased pan. Shake the pan or bang it carefully onto the counter so the batter settles into the pan evenly.
• Cook the pound cake for 1 hour and 15 minutes at 325 degrees F. Insert a toothpick into the thickest part of the cake. If the toothpick comes out clean, it’s finished baking. If not, bake the cake for another 10 to 15 minutes and repeat the toothpick test. *Remember, every oven performs differently.*
• While the pound cake is baking, you can make the cream cheese and lemon glaze. Add all of the ingredients to a mixing bowl or bowl. Using a mixer or whisk, incorporate the elements. The glaze’s consistency should be thick like honey.
• Set the pan on a wire rack to cool for 10-15 minutes after the cake has finished baking. Set a timer.
• After 10 to 15 minutes, use a butter knife to run around the outer edges of the cake to help release it from the pan. Next, turn the tube pan upside down onto a serving dish. Pour the glaze evenly over the warm cake. The glaze topping will begin to soak into the pound cake.
• Serve a piece immediately!