Cream Cheese Pound Cake
This cream cheese pound cake is perfectly rich and moist. Top it with our cream cheese icing, and enjoy!
Servings: 8
Ingredients
Pound Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter ~1 stick, room temperature
- 4- oz. cream cheese room temperature
- 1 cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Cream Cheese Icing
- 2 oz. cream cheese room temperature
- 1.5 cups powdered sugar
- 3-4 tablespoons 2% milk
Topping
- Fresh berries
Instructions
Cake
- First, preheat the oven to 350℉ and spray a standard size loaf pan with nonstick baking spray.
- In a large bowl combine flour, baking powder, and salt. Set aside.
- In a separate bowl, add the butter, sugar, and cream cheese and cream the ingredients together on medium speed with an electric hand mixer or stand mixer until light and fluffy (about 3-4 minutes).
- Next, beat in the vanilla, sour cream, and eggs.
- Scrape the sides of the mixing bowl down with a spatula and then slowly add the flour mixture into the wet. Carefully mix together until the batter is combined and smooth.
- Transfer the cake batter into the loaf pan and smooth the top. Bake at 350ºF for 50-55 minutes.
- Remove the cake from the oven and allow it to sit for 10-15 minutes before removing from the pan.
Icing
- Using an electric hand mixer or stand mixer, whip the cream cheese for 1-2 minutes.
- Add the powdered sugar and milk and cream until the icing is smooth.
- Pour over the top of the cooled pound cake.
- Top each slice with fresh berries.
Nutrition
Calories: 488kcal | Carbohydrates: 67g | Protein: 6g | Fat: 22g | Fiber: 1g | Sugar: 48g