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Two slices of cream cheese pound cake on a white plate with a geometric pattern, beside a glass of milk and a blue napkin atop a white tablecloth.
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Cream Cheese Pound Cake

A pound cake that is extra everything good :)
Author Sarah Mir

Ingredients

  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • ½ tsp salt
  • 1 8-ounce package cream cheese, softened
  • 1.5 sticks unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 tsp vanilla extract
  • 4 large eggs

Instructions

  • Preheat oven at 325F and grease and flour a 9×5 inch loaf pan
  • Whisk the flour, baking powder and salt together in a medium bowl, set aside
  • Beat the cream cheese in a large bowl until smooth.
  • Add butter and sugar and beat until fluffy, 3-5 minutes.
  • Add eggs one by one, beating one minute between additions. Add vanilla and mix until combined.
  • With the mixer on low, slowly add in the flour mixture and beat until just incorporated
  • Spoon into your prepared pan and bake for 60-75 minutes, until a toothpick inserted in the middle comes out clean. Mine usually takes closer to 75 minutes.
  • Let the cake cool in the pan for 10-15 minutes, then transfer onto a wire rack to cool completely.

Notes

Adapted from The Joy the Baker Cookbook