Description
A delightful and rich cream cheese pound cake with a moist texture and heavenly flavor, perfect for any occasion.
Ingredients
Scale
- 3 sticks unsalted butter (room temperature)
- 8 oz (230g) 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
- Preheat your oven to 350°F (176°C).
- Using an electric mixer, beat the room-temperature butter and cream cheese together until the mixture is smooth and creamy.
- Add in the sugar and continue to beat until the mixture becomes light and fluffy, which should take about 5 minutes.
- Add the eggs one at a time, making sure to beat well after each addition. Then mix in the vanilla extract.
- With the mixer set to low speed, gradually add in the flour and salt in two batches, mixing just until everything is combined.
- Generously coat two 8½-by-4½-by-2½-inch loaf pans with cooking spray. Evenly pour in the batter.
- Gently tap the pans on the countertop to release any large air bubbles.
- Bake your cakes for 60 to 75 minutes, or until golden and a toothpick inserted into the center comes out almost clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out and let them cool completely on a wire rack.
Notes
To keep the cake moist, tightly wrap it in plastic wrap and store in an airtight container. It can last up to three days at room temperature or a week in the refrigerator. For long-term storage, freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg