A rich, buttery Cream Cheese Pound Cake with a tender crumb and subtle tang from cream cheese. Perfect for breakfast, brunch, or dessert.

Scale

3 sticks unsalted butter, room temperature

8 oz cream cheese, room temperature

3 cups sugar

6 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons salt

Nonstick cooking spray

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1. Preheat oven to 350°F (176°C).

2. Beat butter and cream cheese with an electric mixer until smooth.

3. Add sugar and beat until light and fluffy, about 5 minutes.

4. Add eggs one at a time, mixing well after each addition.

5. Mix in vanilla extract.

6. With the mixer on low, add flour and salt in two additions, mixing until just combined.

7. Coat two loaf pans with nonstick spray and divide the batter evenly.

8. Tap the pans to release air bubbles.

9. Bake 60–75 minutes until golden and a toothpick comes out almost clean.

10. Cool 10 minutes in pans, then turn out and cool completely on a rack.

If the tops brown too quickly, tent with foil. Store at room temperature for 4 days or freeze for 3 months.