Ingredients:

  • 225g (1 cup or 2 sticks) unsalted butter, softened
  • 225g (8 oz) cream cheese, softened
  • 400g (2 cups) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 4 large eggs
  • 280g (2 ¼ cups) all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 120g (1 cup) powdered sugar (for glaze)
  • 2-3 tablespoons milk or cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions:

  1. Preheat oven to 160°C (325°F). Grease and flour a 9x5 inch loaf pan (or line with parchment paper).
  2. In a large bowl, cream together the softened butter and cream cheese until light and fluffy.
  3. Gradually add the granulated sugar, beating until well combined. Stir in vanilla and almond extracts (if using).
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  9. Whisk together powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle over the cooled cake.