Ah, Vanilla Cream Cheese Pound Cake—rich, moist, and buttery with a subtle tang from the cream cheese. It’s a classic dessert that’s perfect for tea, coffee, or any celebration. Here’s a detailed recipe:
Ingredients (9×5-inch loaf pan)
- 8 oz (225g) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
- Optional: powdered sugar for dusting or glaze
Instructions
- Preheat Oven:
- Preheat oven to 325°F (163°C).
- Grease and flour a 9×5-inch loaf pan (or use parchment paper).
- Cream Butter and Cream Cheese:
- In a large bowl, beat softened butter and cream cheese until smooth and creamy.
- Gradually add sugar and beat until light and fluffy (3–5 minutes).
- Add Eggs and Vanilla:
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing for a tender cake.
- Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Check at 60 minutes; if top browns too quickly, tent with foil.
- Cool:
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Dust with powdered sugar or drizzle with a simple glaze if desired.
- Slice and enjoy with coffee, tea, or berries.
Tips for a Perfect Pound Cake
- Room temperature ingredients ensure smooth batter and even baking.
- Don’t overmix once you add the flour to avoid a dense cake.
- For extra flavor, add lemon zest or almond extract along with vanilla.
- Store in an airtight container at room temperature for up to 5 days, or freeze slices for longer storage.
If you want, I can also give a “quick cream cheese pound cake” version that’s slightly smaller and bakes in about 50 minutes while staying ultra-moist.
Do you want me to give that version?
