Description
A comforting vanilla cream cheese pound cake with a tender crumb and buttery flavor, perfect for cozy gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup whole milk
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream the softened butter and cream cheese together until smooth and creamy, about 2–3 minutes.
- Add the granulated sugar to the butter-cream cheese mixture and beat on medium speed until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating just until combined after each addition. Scrape the bowl as needed.
- Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined—avoid overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 65–75 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
For best results, bring butter, cream cheese, and eggs to room temperature before mixing. Avoid overmixing the batter to prevent a tough cake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 413
- Sugar: 40g
- Sodium: 214mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49.5g
- Fiber: 0.5g
- Protein: 5.3g
- Cholesterol: 0mg