Loaf Pan Cream Cheese Pound Cake
The most perfect small cream cheese pound cake baked in a loaf pan and made with milk. It is rich, moist, and dense with just the right amount of sweetness and extracts that allow the cream cheese flavor to really shine through. Follow the recipe exactly as written to replicate the same amazing results I was able to achieve.
Servings: 10
Calories: 283kcal
Ingredients
- 3/4 cup unsalted butter, softened
- 4 ounces (1/2 cup or 1/2 block) full-fat cream cheese, softened
- 1 cup + 2 1/2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 1/2 tsp baking powder
- 3 eggs
- 1/4 cup milk, 2%
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 325°F.
- To a large bowl add the butter and cream cheese.
- Using a whisk or electric mixer, beat until smooth.
- Add the sugar, salt, and baking powder.
- Beat until fluffy, about 2 – 3 minutes.
- Beat in the eggs until fully incorporated.
- Stir in the milk, vanilla extract, and almond extract.
- Add the flour and mix until combined, try your best not to overmix.
- Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
- Transfer the batter to the pan and smooth the top into an even layer.
- Bake for 72 minutes (1 hour & 12 minutes) or until light golden brown and a toothpick inserted into the center comes out clean or with very few crumbs. *If your oven runs hot check at 70 minutes.
- Cool in pan 15 minutes then transfer to a wire rack.
- Let the cake cool for at least 30 minutes before slicing. Best served freshly baked, immediately after cooling.
Notes
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
Nutrition
Calories: 283kcal