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Recipe courtesy of Ina Garten
From:
Cooking for Jeffrey
Vanilla Cream Cheese Pound Cake
- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 308
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 92 mg
- Sodium
- 130 mg
- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 308
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 92 mg
- Sodium
- 130 mg
Ingredients
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Directions
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
Cook’s Note
Serving suggestions: Allow a pint of vanilla ice cream to melt and pour 2 tablespoons on the bottom of each dessert plate, tilting the plates so the center is covered. Place a slice of pound cake on top of the melted ice cream and sprinkle the slice with a line of fresh raspberries. Or? Place a slice of pound cake on a dessert plate, drizzle with Honey Vanilla Crème Fraîche (see below) and garnish with a sprig of mint.
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64 Reviews
asteinhart26January 17, 2025
I never review but this recipe is great! Subbed regular flour plus cornstarch as per another reviewer . Can’t wait to have with ice cream and berries.
Summer SMay 19, 2024
We tried making this in a regular pound cake pan and a mini loaf pan that fits 8 and both types came out fabulous! Very moist and the sugar crust adds a satisfying crunch. The taste was not too sweet; it was very balanced.
aubreybarnettApril 13, 2024
This cake is pure perfection!! Thank goodness it gets baked in two loaves! We demolished the first loaf in 10 minutes. We could NOT stop eating it. It is so simple, but SO good. The texture is perfect. This is a very easy cake to bake. Another perfect ina garten recipie.
paredes.reneeJune 17, 2023
I did not have Baker’s Spray, i butter the loaf pans, 6 tablespoons of turbinado sugar, 3 tablespoons x each loaf pan (recipe says 3 tablespoons, not enough), middle rack, bake 65 minutes. Weight each pan 2 lbs 10 oz. Turn halfway. Very good, love the texture. 👍😋
SandraApril 16, 2023
Just pure perfection Ina! I have made several pound cakes in the past but they were dry but this one is just so perfect and not dry at all. I even made my own vanilla using your recipe. Thank you for this amazing recipe! Very grateful.
Food Network UserFebruary 3, 2023
Delicious! Perfect crust and soft , not dry interior. Warm vanilla sugar flavor without being too sweet.
I only had 6 oz of cream cheese and meant to supplement with extra butter or cream but forgot. I was worried the cake would be a dry waste of lots of ingredients. Nope! Still amazing—didn’t miss the 2 oz at all.
I used my microwave to soften everything and some warm water to warm the eggs because I did not plan ahead. Worked like a charm.
I also filled one of my pans a bit too full—that one took about 80 minutes but is still perfectly moist.
My new go to pound cake recipe! Like most pound cakes, it calls for a lot of eggs and butter, which are pricey now—worth it!
I only had 6 oz of cream cheese and meant to supplement with extra butter or cream but forgot. I was worried the cake would be a dry waste of lots of ingredients. Nope! Still amazing—didn’t miss the 2 oz at all.
I used my microwave to soften everything and some warm water to warm the eggs because I did not plan ahead. Worked like a charm.
I also filled one of my pans a bit too full—that one took about 80 minutes but is still perfectly moist.
My new go to pound cake recipe! Like most pound cakes, it calls for a lot of eggs and butter, which are pricey now—worth it!
AnonymousDecember 6, 2022
I’m surrounded by pound cake fans, and this recipe is at the top of the favorites list. I’ve made it multiple times, always with fantastic results. Also freezes beautifully.
Marge S.June 13, 2022
I was very happy with the way this pound cake came out. I did not have any cake flour, so I used what I had on hand, all purpose flour. The difference is the adjustment. To each cup of flour, I had to remove 2 T flour and replace it with 2 T cornstarch and the results was great.
Megan T.May 23, 2022
A hit! I don’t normally write reviews, but this was so delicious. Lining the pan in turbinado sugar was a nice touch and the cream cheese makes the texture just right. I had a hard time googling how to modify the temperature and time to bake it in a Bundt pan instead of loaf pans, so I kept the oven temperature the same (convection) and it took 73 minutes for it to be baked through.
Food Network UserNovember 2, 2021
A perfect PoundCake with a great crust and tender crumb!
