Cream Cheese Pound Cake

Adapted from:  Bake or Break ‘Cream Cheese Banana Nut Bread’

Deliciously velvety on the inside, a chewy crust on top, this loaf of pound cake emerges from the oven bathed in a beautifully soft, golden light.

Although neither vanilla essence nor vanilla beans are the stand-out ingredient in this recipe, the combination of unsalted butter and cream cheese creates a strong, but pleasing, taste of vanilla. The chewy crust on top is a delightful contrast to the smoothness on the inside.

Makes: 1  (8 x 4″) loaf

The original recipe is for a cream cheese banana bread, but I find this cake very rich as is. I also like the flavour of the cream cheese on its own, so I left out the bananas. The recipe also calls for a streusel topping which I omitted, trying to keep things simple.


  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, softened (not melted)
  • 4 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 cup toasted and chopped walnuts
  • 1/4-1/2 teaspoon vanilla essence


  • In a medium sized bowl, mix the flour, baking soda, baking powder and salt. Set aside.
  • Using an electric mixer, beat the softened cream cheese and butter together until light and airy.
  • Gradually add the sugar, beating after each addition, enough to maintain the light and airy texture.
  • Beat in the egg, until combined.
  • Gradually add the flour mixture, until combined.
  • Using a spatula/spoon, hand mix the walnuts and vanilla essence.
  • Bake at 350F or until a wooden skewer inserted comes out clean; about an hour.


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