This is my version of the famous White Lily Cream Cheese Pound Cake in our square pan! It's a standard size pound cake, so won't fill the pan completely but comes out moist and rich with a crackly top.
3 sticks (1 1/2 cups) unsalted butter, room temperature
3 cups granulated sugar or 5 1/4 cups powdered sugar
1 package (8 oz) cream cheese, room temperature
1 tablespoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
6 large eggs, room temperature
3 cups White Lily All Purpose Flour (or cake flour)
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter, sugar, and cream cheese in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating after each addition until fully incorporated. Beat in the remaining flour in two additions, mixing until the flour just disappears. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 1 hour 30 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Invert again to serve top-side up. Let cool completely.
