Cream Cheese Pound Cake

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 15 minutes

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter (~1 stick, room temperature)

4- oz. cream cheese (room temperature)

1 cup granulated sugar

¼ cup sour cream

1 teaspoon vanilla extract

3 large eggs

2 oz. cream cheese (room temperature)

1 ½ cups powdered sugar

3-4 tablespoons 2% milk

Fresh berries

Directions

Cake

First, preheat the oven to 350℉ and spray a standard size loaf pan with nonstick baking spray.

In a large bowl combine flour, baking powder, and salt. Set aside.

In a separate bowl, add the butter, sugar, and cream cheese and cream the ingredients together on medium speed with an electric hand mixer or stand mixer until light and fluffy (about 3-4 minutes).

Next, beat in the vanilla, sour cream, and eggs.

Scrape the sides of the mixing bowl down with a spatula and then slowly add the flour mixture into the wet. Carefully mix together until the batter is combined and smooth.

Transfer the cake batter into the loaf pan and smooth the top. Bake at 350ºF for 50-55 minutes.

Remove the cake from the oven and allow it to sit for 10-15 minutes before removing from the pan.

Icing

Using an electric hand mixer or stand mixer, whip the cream cheese for 1-2 minutes.

Add the powdered sugar and milk and cream until the icing is smooth.

Pour over the top of the cooled pound cake.

Top each slice with fresh berries.