Cream Cheese Pound Cake

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.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 327

Author Lily Ernst

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 8x4" loaf pan with parchment paper with overhanging sides for easy removal.
In a large bowl, beat the butter and cream cheese until combined.
3/4 cup (170g) unsalted butter, 4 oz cream cheese
Add the sugar and beat until light and fluffy, about 3-5 minutes.
1 cup (200g) granulated sugar
Add the eggs, one at a time, mixing well in between. Add the vanilla along with the last egg.
3 large eggs, 1 tsp vanilla extract
Stir in the flour and salt until just combined. Transfer the batter to the prepared pan.
1 & 1/2 cups (190g) all-purpose flour, 1/2 tsp salt
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.

Nutrition