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Cream Cheese Vanilla Pound Cake

A rich and buttery cake with a unique twist from cream cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup cream cheese, softened (240g)
  • 1/2 cup unsalted butter, softened (113g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon salt (3g)

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
  3. Gradually add the granulated sugar, mixing until the batter is light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the vanilla extract until combined.
  6. In another bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix!
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve with powdered sugar, fresh berries, drizzle of glaze, or whipped cream. Keep Cake at room temperature for 3 days or in the fridge for a week. Freeze for longer storage. Consider flavor variations like citrus zest or adding chocolate chips or nuts for extra texture.