Description
This Cream Cheese Pound Cake features a rich, dense texture and remains moist thanks to cream cheese. It’s an effortless way to impress guests with its amazing flavor, perfect for celebrations or a cozy afternoon tea.
Ingredients
Scale
- 1⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, softened
- 5 oz brick-style cream cheese, preferably philadelphia brand, softened
- 1⅓ cups granulated sugar
- 1½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Spray a 9 x 5-inch (23 x 13-cm) loaf pan with nonstick spray (do not use spray with flour).
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment (or use beaters), combine the butter, cream cheese, and sugar. Beat on medium speed until light, about 3 minutes. Mix in the vanilla, then add the eggs one at a time, beating until smooth—about 15 seconds per egg—and scraping down the bowl as needed.
- Add the flour mixture and beat on low speed until just combined, scraping down the sides and bottom of the bowl as necessary. Use a rubber spatula to give the batter a final mix, then scrape it into the prepared pan and smooth the top.
- Bake for 65 to 75 minutes, or until the cake is golden, well risen, and a tester inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a rack, right side up, to cool completely.
Notes
Ensure the cream cheese and butter are softened for easy blending.
Cool the cake completely before serving to enhance flavors.
This cake pairs wonderfully with fruit or a light glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg