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.





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