Description
This delicious cream cheese pound cake is moist and flavorful. It combines the rich creaminess of cream cheese with the buttery goodness of a traditional pound cake in one perfect loaf.
Ingredients
- 3/4 cup (170g) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 & 1/2 cups (190g) all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 350F. Butter and line an 8×4″ loaf pan with parchment paper with overhanging sides for easy removal.
- In a large bowl, beat the butter and cream cheese until combined. Add the sugar and beat until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well in between. Add the vanilla along with the last egg.
- Stir in the flour and salt until just combined. Transfer the batter to the prepared pan.
- Bake at 350F for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Notes
Leftovers can be stored at room temperature in an airtight container or tightly wrapped for up to 3 days.