Cream Cheese Pound Cake
Are you a fan of pound cake? Then you’re going to love this Cream Cheese Pound Cake recipe! This rich and creamy pound cake is packed with flavor and sure to be a crowd pleaser. It’s the perfect dessert for any occasion, whether you’re hosting a dinner party or just want to treat yourself. Best of all, it’s easy to make and requires minimal ingredients. Check out the recipe below and let us know what you think!
Servings: 0
Equipment
- 9x5 loaf pan We love this one!
Ingredients
- 1½ sticks unsalted butter room temperature
- 4 oz cream cheese room temperature
- 1½ cups granulated sugar
- 3 eggs room temperature
- 2 cups all-purpose flour spoon & leveled
- ⅓ cup half & half or whole milk
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp sea salt
Instructions
- Preheat your oven to 325°F. Grease and line a 9x5 in loaf pan.
- In a large bowl, using a hand mixer cream together the butter and cream cheese until whipped.
- Add in the sugar and mix until light and fluffy.
- Next, add in the eggs one at a time. Mix between each egg. Pour in the vanilla extract and almond extract and mix until combined.
- Sprinkle in the sea salt. Alternating, add in part of the half and half, then mix, then half of the flour and mix. Repeat until it's all incorporated.
- Make sure your pan is greased well and pour the mixture in. Bake the cake for about 55-70 minutes until a toothpick comes out clean. Around 45 minutes, check the cake. If it's starting to get brown, lay a piece of aluminum foil over the top so it doesn't get too brown.
- Let cake cool completely, cut, and enjoy!
Notes
Note: You can also double the recipe and bake in a bundt pan.
For Storing: Store leftovers in an airtight container on the counter fo 3-4 days. Or freeze in a freezer bag in individual slices.