Cream Cheese Pound Cake
Ingredients
-
3
sticks
unsalted butter, room temperature
-
8
oz
cream cheese, room temperature
-
3
cups
sugar
-
6
large
eggs
-
1
teaspoon
vanilla extract
-
3
cups
all-purpose flour
-
2
teaspoons
salt
-
as needed
nonstick cooking spray
Instructions
- Preheat the oven to 350°F (176°C).
- 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 loaf pans with cooking spray.
- Pour in the batter and tap the pans to eliminate air bubbles.
- Bake until golden and a toothpick inserted comes out almost clean, about 60 to 75 minutes.
- Cool the cakes in the pan for 10 minutes, then turn them out and cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
605
Total fat
31g
Total carbohydrates
74g
Total protein
7g
Sodium
483mg
Cholesterol
163mg
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