### Instructions
1. **Prepare Your Pan:** Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or tube pan. Make sure to get into all the nooks and crannies!
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
3. **Cream Butter and Cream Cheese:** In a large mixing bowl, using an electric mixer on medium speed, cream together the softened butter and cream cheese until light and fluffy, about 2-3 minutes.
4. **Add Sugar Gradually:** Slowly add the granulated sugar to the butter and cream cheese mixture, beating on medium-high speed until the mixture is very light in color and fluffy, about 5-7 minutes. Scrape down the sides of the bowl as needed. This step is crucial for air incorporation and a tender crumb.
5. **Incorporate Eggs:** Add the eggs one at a time, beating well after each addition until fully incorporated. Don’t rush this step!
6. **Stir in Extracts:** Mix in the vanilla extract and almond extract (if using) until just combined.
7. **Add Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! Overmixing will result in a tough cake.
8. **Fill Pan:** Pour the batter evenly into the prepared Bundt or tube pan. Smooth the top with a spatula.
9. **Bake:** Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary, so start checking around the 1 hour 15-minute mark.
10. **Cool:** Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
11. **Invert and Cool Completely:** After cooling in the pan, carefully invert the cake onto a wire rack to cool completely before slicing and serving. This can take several hours. Patience is key for a perfect slice!
### Short Tips
* **Room Temperature Ingredients are a Must:** This is non-negotiable for a smooth, emulsified batter and superior cake texture.
* **Sift Your Flour:** Sifting ensures a lighter texture and prevents lumps.
* **Don’t Skimp on Creaming:** Creaming the butter, cream cheese, and sugar thoroughly incorporates air, leading to a much lighter and fluffier cake.
* **Avoid Overmixing:** As soon as the flour is incorporated, stop mixing. Overmixing develops gluten, making the cake tough.
* **Test for Doneness:** A clean skewer is the most reliable indicator.
* **Cool Completely:** Slicing a warm pound cake can cause it to crumble. Resist the urge!
* **Storage:** Store leftover pound cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully!
