Cream Cheese Pound Cake

"This cream cheese pound cake is a tried-and-true, delicious recipe! Some of the butter in the pound cake gets replaced with cream cheese which leads to a richer pound cake taste. I also found that using cream cheese in a pound cake yielded a much fluffier cake. Don’t get me wrong – it’s still a dense cake. It is a pound cake after all! However, as it was baking, this pound cake used every bit of my 12-cup Bundt pan. Had the pan been any smaller, I would’ve been picking bits of pound cake out of the bottom of my oven. (That’s not high on my list of things to do!) I do highly recommend this cake. I opted for a hefty amount of vanilla extract as the only flavor here…mainly because a good vanilla pound cake is my jam. But I could totally see using a combination of vanilla and almond extract, or perhaps adding a large pinch or two of lemon zest."