Sort ingredients
jdyer
QR Code
Listen
Pdf
Coat a light-colored 18-cup (10-inch) tube pan with baking spray. Set aside. Do not preheat oven.
Beat sugar and softened butter with a stand mixer fitted with a paddle attachment on medium-high speed until mixture is light and fluffy, about 3 minutes. Beat in cream cheese until smooth, about 30 seconds. Add eggs, 1 at a time, beating on low speed until just combined.
Add flour, 1 cup at a time, beating on low speed until blended after each addition and stopping to scrape down sides of bowl as needed, about 1 minute total. Beat in salt, bourbon, lemon juice, vanilla, and almond extract until smooth. Transfer batter to prepared pan, and smooth top.
Place on rack in lower third of a cold, unpreheated oven. Turn oven on to 300°F, and bake until a wooden pick inserted into center of the cake comes out clean, 1 hour, 50 minutes to 2 hours. Let cool in pan 30 minutes. Run an offset spatula around edges of cake to loosen; remove from pan, and let cool completely on a wire rack, about 1 hour, 30 minutes.