Strawberry Swirl Pound Cake - seriously delicious!!! Butter, sugar, cream cheese, eggs, flour, almond extract, vanilla extract, and strawberry glaze. It can be made several days in advance and stored in an air-tight container or frozen for later. Everyone LOVED this pound cake recipe!!
Preheat oven to 350ºF. Grease and flour a 10-inch tube pan. Set aside.
In the bowl of an electric mixer, beat the butter at medium speed until creamy. Gradually add the sugar, beating for 2 minutes. Add the cream cheese and mix well. Add eggs, one at a time, beating just until the yellow disappears.
Gradually add the flour to the butter mixture at low speed. Stir in the almond and vanilla extract.
Pour 1/3 of the batter into prepared pan. Drop 1/3 of the strawberry glaze on top of batter and swirl with a wooden skewer or knife. Repeat with remaining batter and glaze.
Bake for 70 to 80 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the cake is getting too brown on top, cover with foil.