Description
This Vanilla Cream Cheese Pound Cake is rich, moist, and full of sweet vanilla flavor with a subtle tang from cream cheese. It’s the perfect slice of comfort, great on its own or dressed up with berries and cream.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ¼ cups granulated sugar
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in the vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve as desired.
Notes
- Use room temperature ingredients for best mixing results.
- Do not overmix the batter to keep the texture tender.
- Let the cake cool fully before slicing for a clean cut.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 35g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: vanilla pound cake, cream cheese cake, moist pound cake, easy pound cake, vanilla dessert