Description
A rich and moist Cream Cheese Pound Cake that melts in your mouth, 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 the oven to 350°F (176°C).
- Beat the butter and cream cheese until smooth for about 5 minutes.
- Add the sugar and continue to beat until light and fluffy.
- Incorporate the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add flour and salt, mixing until just combined.
- Coat two loaf pans with nonstick cooking spray.
- Pour the batter into the pans, ensuring they are full.
- Tap the pans on the work surface to release air bubbles.
- Bake until golden and a toothpick inserted comes out almost clean, about 60 to 75 minutes.
- Cool the cakes in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Allow the cake to cool completely for easier slicing. Dust with powdered sugar or add a glaze for decoration.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cake, dessert, cream cheese, pound cake, baking