Description
A rich and buttery cream cheese pound cake with a velvety crumb, perfect for cozy mornings, gatherings, or as a delightful gift.
Ingredients
Scale
- 3 sticks unsalted butter, room temperature (339 g)
- 8 oz cream cheese, room temperature (230 g)
- 3 cups granulated sugar (~600 g)
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (~360 g)
- 2 teaspoons salt
- Nonstick cooking spray (for pans)
Instructions
- Preheat the oven to 350°F (176°C). Generously coat two 8½-by-4½-by-2½-inch loaf pans with cooking spray.
- Beat the butter and cream cheese on medium speed until smooth.
- Add the sugar and beat until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- With the mixer on low, sift and add the flour and salt in two additions, mixing just until combined.
- Pour the batter into the prepared pans and tap gently to remove air pockets.
- Bake until golden and a toothpick inserted comes out almost clean, about 60 to 75 minutes.
- Cool in the pans for 10 minutes, then turn out and cool completely on a wire rack before slicing.
Notes
This cake is rich and calorie-dense; room temperature ingredients incorporate better. Avoid overmixing once flour is added.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 614
- Sugar: ~48g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 185mg