Cream Cheese Pound Cake
This cream cheese pound cake is perfectly rich and moist. Top it with our cream cheese icing, and enjoy!
Prep 20 minutes minutes
Cook 55 minutes minutes
Total 1 hour hour 15 minutes minutes
Fat 22
Carbs 67
Protein 6
Yield 8
Cream Cheese Icing
- 2 oz. cream cheese room temperature
- 1.5 cups powdered sugar
- 3-4 tablespoons 2% milk
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.
Calories: 488kcal | Carbohydrates: 67g | Protein: 6g | Fat: 22g | Fiber: 1g | Sugar: 48g