Description
This Best Cream Cheese Pound Cake is soft, buttery, and rich, with a velvety texture from cream cheese. Perfect for dessert, breakfast, or afternoon tea.
Ingredients
3 sticks unsalted butter, room temperature
8 oz (230 g) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray
Instructions
1. Preheat oven to 350°F (176°C).
2. Beat butter and cream cheese until smooth.
3. Add sugar and beat until light and fluffy, about 5 minutes.
4. Add eggs one at a time, mixing after each.
5. Mix in vanilla extract.
6. Add flour and salt in two parts, mixing just until combined.
7. Grease two loaf pans with nonstick spray.
8. Divide the batter evenly and tap to remove air bubbles.
9. Bake 60–75 minutes until golden and a toothpick comes out clean.
10. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients for best results.
Do not overmix once flour is added.
Wrap and store at room temperature for 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 605 kcal
- Sugar: 50 g
- Sodium: 483 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 163 mg