Description
A rich, dense cream cheese pound cake that brings warmth and joy to any occasion, passed down through generations.
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 the oven to 350°F (176°C).
- Using an electric mixer, beat the butter and cream cheese until smooth.
- Add the sugar and beat until light and fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- With the mixer on low, add the flour and salt in two additions, beating until just combined.
- Generously coat two 8½-by-4½-by-2½-inch loaf pans with cooking spray.
- Immediately pour in the batter and tap the pans on the work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, about 60 to 75 minutes. If the tops begin to brown too quickly, tent them with aluminum foil.
- Cool the cakes in the pan for 10 minutes. Turn them out and cool completely on a wire rack.
Notes
For the best results, use room-temperature ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American