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Sliced cream cheese pound cake loaf with fresh strawberries on a white plate
Chef Emma

Cream Cheese Pound Cake (Loaf)

A tender, velvety pound cake made with butter, cream cheese, sugar, eggs and flour, baked in one 9x5-inch loaf pan.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling 1 hour 45 minutes
Total Time 3 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter 113 g, softened
  • 4 oz full-fat block cream cheese 113 g, softened
  • 1 1/4 cups granulated sugar 250 g
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour 188 g
  • 1/4 tsp baking powder
  • 1/2 tsp fine salt

Equipment

  • 9x5-inch metal loaf pan
  • Stand or hand mixer

Method
 

  1. Heat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with a parchment sling. Whisk the flour, baking powder and salt.
  2. Beat the butter and cream cheese until smooth, add the sugar, and beat 4 to 5 minutes until pale and fluffy.
  3. Beat in the eggs one at a time, then the vanilla.
  4. On low speed, add the flour mixture in two parts, just until combined.
  5. Bake 60 to 75 minutes, until a skewer comes out clean and the center is about 200 to 210°F (93 to 99°C); tent with foil after 45 minutes if needed.
  6. Cool 15 minutes in the pan, lift out and cool completely before slicing.

Notes

Do not eat the raw batter. Store wrapped at room temperature up to 3 days or freeze up to 3 months. Calories are an estimate per slice from USDA FoodData Central values.