Description
This pound cake is rich, buttery, and perfect for any occasion!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter (room temperature, 2 sticks)
- 8 oz (227g) cream cheese (room temperature)
- 1 ¼ cups (248g) granulated sugar
- 3 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 2 tsp pure vanilla extract
- 4 oz (113g) cream cheese (room temperature)
- 2 Tbsp (28g) unsalted butter (room temperature)
- 1 tsp vanilla extract
- 1 cup (113g) powdered sugar (plus more for thicker frosting)
- Dash of salt
Instructions
- Preheat the oven to 350ºF. Make sure you are using room temperature butter, cream cheese, and eggs.
- In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl or stand mixer, beat the butter and cream cheese for 1-2 minutes until fluffy.
- Add in the granulated sugar and beat for 1-2 minutes until fluffy.
- Add in the eggs, one at a time, beating until each is incorporated. Beat in the egg yolk and vanilla extract.
- Gradually add the flour mixture, mixing on low speed until just combined.
- Generously butter a loaf pan. That’s a 9×5 inch pan or an 8 inch pan.
- Transfer the batter to the pan and smooth using a spatula.
- Place the pan in the center of the oven and bake for 50 minutes. After 50 minutes, check to see if the pound cake is browning too much. If so, tent the pound cake with aluminum foil and bake for 15-25 more minutes.
- Allow the pound cake to cool in the pan for 30 minutes, then turn it out onto a cooling rack to cool.
- For frosting, place room temperature cream cheese and butter in a mixing bowl. Use an electric mixer on medium and beat together for 1 minute, until whipped and fluffy.
- Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 30 seconds, scraping down the sides of the bowl, until everything is incorporated.
- If you want the glaze to be thicker, add an additional 1 Tbsp of powdered sugar at a time. If the glaze is too thick, add a splash of milk or heavy cream, beat until creamy.
- Spread over the cooled cake.
Notes
- This recipe ensures a lighter texture by using room temperature ingredients.
- The total suggested bake time for an 8 ×4 inch pan is 75-80 minutes and a 9×5 inch pan is 65-75 minutes.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg