Vanilla Cream Cheese Pound Cake
A rich, tender vanilla pound cake made extra moist with cream cheese. One bowl, simple pantry ingredients, and a fine, buttery crumb.
Servings: 10 slices
Ingredients
- 1 cup butter softened
- ½ cup cream cheese room temperature
- 1 ½ cups sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups flour 9 ounces
- ½ tsp salt
- 2 tsp baking powder
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9 x 5-inch loaf pan.
- In a stand mixer, beat together the butter, cream cheese and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating 1 minute after each. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, salt and baking powder. Gradually add the flour mixture to the butter mixture with the mixer speed on low; beat until just combined.
- Scrape the batter into the prepared loaf pan, smooth out the top, and bake 1 1/4 hours, or until a toothpick inserted in the centre comes out clean.
Notes
Room-temperature ingredients: Softened butter and cream cheese cream together smoothly for a fine, even crumb.
Cream well: A full 3 minutes of beating incorporates air for a lighter pound cake.
Don't overmix the flour: Beat just until combined to keep it tender.
Test for doneness: At 1¼ hours a clean toothpick means it's done; tent with foil if the top browns early.
Nutrition
Calories: 430kcal | Carbohydrates: 49g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 250mg | Potassium: 50mg | Fiber: 1g | Sugar: 30g | Vitamin A: 600IU | Calcium: 60mg | Iron: 1mg