Cream Cheese Pound Cake
This rich, buttery and sweet Cream Cheese Pound Cake is everyone's favorite, as breakfast, afternoon tea or dessert any time of the day. This pound cake recipe is a keeper, bake it today!
Servings: 12 people
Calories: 605kcal
Ingredients
- 3 sticks unsalted butter, room temperature
- 8 oz (230g) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- nonstick cooking spray
Instructions
- Preheat oven to 350°F (176°C). With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
- Generously coat two 8½-by-4½- by-2½ -inch (21cm by 11cm by 6cm) loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Video
Notes
Source: Martha Stewart.
Nutrition
Serving: 12people | Calories: 605kcal | Carbohydrates: 74g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 163mg | Sodium: 483mg | Sugar: 50g