Strawberry Swirl Cream Cheese Pound Cake Recipe

1 ½ cups butter, softened
3 cups sugar
1 (8oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 tsp. almond extract
½ tsp. vanilla extract
2/3 cup strawberry glaze

1. Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan. Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
3. Bake at 350 degrees for 1 to 1 hour 10 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack 10-15 minutes; remove from pan and completely cool for about an hour.