Cream Cheese Pound Cake Loaf
Ingredients
1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) block cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon vanilla extract
Optional Glaze
1 cup powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Instructions
Preheat oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan (or line with parchment for easy removal).
Cream butter & cream cheese: In a large mixing bowl, beat butter and cream cheese together until smooth and fluffy.
Add sugar: Gradually add the sugar, beating well until light and creamy (about 3–5 minutes).
Beat in eggs: Add eggs one at a time, mixing well after each addition.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet mixture, mixing just until combined.
Flavor: Stir in vanilla extract. Batter will be thick.
Bake: Spread evenly in prepared loaf pan. Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean. If top browns too quickly, tent lightly with foil.
Cool: Allow to cool in pan 15 minutes, then remove and cool completely on a wire rack.
Glaze (optional): Whisk glaze ingredients until smooth and drizzle over cooled loaf.
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