Cream Cheese Pound Cake

1 1/2 c butter, softened

8 oz cream cheese

3 c sugar

6 eggs

1 tsp vanilla extract

1/2 tsp almond extract

3 c flour

2 tsp salt

Preheat oven to 350 degrees. Grease and flour 2 8 x 4-inch loaf pans, being sure to grease all the way to the top of pans. Cream butter and cream cheese. Add sugar and beat 3-5 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extracts with last egg. Stir in flour and salt just until combined. Divide batter evenly between pans. Bake for 55 minutes. Tent pans with foil and bake an additional 20 minutes. Remove from oven and cool 10 minutes before removing cakes from pans. Cool completely on wire rack. Wrap in plastic wrap. Similar recipes suggest baking in a tube or bundt pan for a total of 80 minutes.