Description
A rich and moist cream cheese pound cake that brings nostalgia and joy with every bite.
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 the oven to 350°F (176°C).
- Using an electric mixer, beat the room temperature butter and cream cheese until smooth.
- Gradually add sugar and beat until light and fluffy, about 5 minutes.
- Add the eggs one at a time, ensuring to beat well after each addition.
- Mix in the vanilla extract until incorporated.
- With the mixer on low speed, add the flour and salt in two separate additions, mixing only until just combined.
- Generously coat two 8½-by-4½-by-2½-inch loaf pans with nonstick cooking spray.
- Pour the batter into the prepared pans. They will seem full, which is normal.
- Tap the pans on the work surface to eliminate large air bubbles.
- Bake until golden and a toothpick inserted comes out almost clean, about 60 to 75 minutes.
- Cool the cakes in the pans for 10 minutes. Turn them out and cool completely on a wire rack with the tops facing up.
Notes
Utilize room temperature ingredients for a smoother batter. Check doneness with a toothpick to prevent overbaking.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pound cake, cream cheese, dessert, baking, nostalgic dessert