Hate to pick favorites, y’all, but this one’s a no-brainer. Cream Cheese Pound Cake: -Cooking spray -3 cups (11 1⁄4 ounces / 317 g) bleached cake flour, such as Swans Down, plus more for tube pan -3 cups (600 g) granulated sugar -1 1⁄2 cups (12 ounces / 340 g) salted butter, softened -1 (8-ounce / 226-g) package cream cheese, softened -6 large eggs -2 teaspoons bourbon -2 teaspoons fresh lemon juice (from 1 lemon) -1 teaspoon vanilla extract -1⁄2 teaspoon almond extract -1⁄4 teaspoon kosher salt -Coat a light-colored 18-cup / 4.3-L (10-inch / 25-cm) tube pan with cooking spray and lightly dust with flour. Set aside. Do not preheat oven. In a stand mixer fitted with a paddle attachment, beat sugar and butter 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 (125 g) at a time, beating on low speed until blended after each addition,...