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.
Easy Vanilla Pound Cake
- 3/4 cup (12 tablespoons 170unsalted butter, at room temperature, at least 65°F
- 1/4 cup + 2 tablespoons (85cream cheese at room temperature
- 3/4 teaspoon salt 1/2 teaspoon if you use salted butter
- 1 1/2 cups (298sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 large eggs at room temperature
- 3 tablespoons (43milk
- 2 tablespoons (14King Arthur Cake Enhancer optional
- 1 3/4 cups + 2 tablespoons (220All-Purpose Flour
Preheat the oven to 350°Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes, then stir in the milk.
Add the cake enhancer, then sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.
Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 55 minutes (for either size pan).
Remove the cake from the oven, and set it on a cooling rack. Insert a toothpick into the center; it should come out clean. The very top, right under the crust, may still be kind of soggy.
After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.
Store wrapped at room temperature for two days, or freeze for longer storage.