This is NOT a diet cake. Not by any stretch of the imagination. It's a pound cake variation that happened because I checked the expiration date on the cream cheese in my fridge. It came out dense and moist and delicious.
Double Cream Cake
1/2 c. softened butter
1 8 oz package cream cheese, softened
1 c. sugar
1/3 c. honey
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. almond extract
1 c. sour cream
2 c. flour
1/2 c. milk
Pre-heat oven to 325°F. Grease a bundt pan. Set aside.
Cream butter, cream cheese, sugar, and honey until fluffy. Add eggs, baking powder, baking soda, salt, almond extract, and sour cream. Beat until very well mixed. Turn mixer speed to low. Add 1 c. flour. Mix in. Stir in milk. Stir in 1 c. flour. Beat just until mixed.
Pour batter into prepared bundt pan. Bake at 325° for 55-65 minutes, until a toothpick inserted near the center comes out clean.
Let the cake cool in the pan for 10-15 minutes. Invert onto a plate to finish cooling.
I served mine with raspberry jam. It stays moist for several days.