Buttery, delicious Vanilla Pound Cake with a golden caramelized crust and a moist, tender crumb. Perfect with fresh fruit (or ice cream if you’re about that life).
Add the butter, cream cheese, granulated sugar, salt and baking powder to a medium-sized bowl.
Beat together on medium-high speed until combined, about 2-3 mins.
Add the vanilla and eggs one at a time, beating well after each addition. Once you add the last egg, beat on high speed for 3 minutes; then stir in the milk. The mixture may look slightly curdled at this point.
Add in the flour and mix just until combined. The batter will be smooth + thicc.
Pour and scrape the batter into a 9x5in greased loaf pan. Bake for 1 hour – 1 hour 15 minutes or until a toothpick inserted into the center comes out clean. Let the cake rest for 5 minutes before turning it out of the pan to cool completely.
I served mine with a homemade quick jam, but you can serve with fresh fruit and cream or ice cream. The pound cake can be stored at room temperature for 2 days, or frozen for longer storage.