Vanilla Bean Cream Cheese Pound Cake Loaf {Vanilla Bean Frosting}
You won't want to miss out on this rich, moist and tantalizing vanilla bean cream cheese pound cake slathered with a generous amount of vanilla bean cream cheese frosting. Even though it's not chocolate, it's still just as sinful and indulgent!
Course: Breakfast
Keyword: BREAD, cream cheese, loaf, pound cake, vanilla, vanilla bean
Servings: 8 Servings
Calories:
Author: Kim Lange
Vanilla Bean Cream Cheese Pound Cake Batter
- 1 ½ cups granulated sugar
- 8 oz cream cheese softened
- 1 cup butter softened
- 3 teaspoons vanilla bean paste or vanilla extract
- 4 eggs
- 1 ¼ cups all-purpose flour
- 1 cup cake flour
- ½ teaspoon baking powder
Vanilla Bean Cream Cheese Frosting
- 2 cups powdered sugar
- 4 ounces cream cheese softened
- 1 teaspoon vanilla bean paste or vanilla extract
- 2-3 teaspoons vanilla almond milk or milk
Vanilla Bean Cream Cheese Pound Cake Batter
Preheat oven to 325 degrees. Grease and flour a 9 x 5" pan or 2 - 8-½ x 4-½" loaf pans or a bundt cake pan.
In large bowl, using mixer, cream the sugar, cream cheese, butter and vanilla bean paste.
Add the eggs, one at a time, beating well in between each egg addition.
In a medium bowl, sift together the flour, cake flour and baking powder and gently fold the dry ingredients in the wet ingredients until it is just combined.
Use a 9 x 5" pan, parchment lined loaf pan bake for 50-60 mins or use 2 - 8-½ x 4-½" parchment lined loaf pans and divide the batter between the two pans evenly and bake for 30-40 mins or for a bundt cake, grease and flour the bundt pan well and pour in the cake batter and bake for 50-60 mins.
To make the Vanilla Cream Cheese Frosting
Using mixer, beat all ingredients together until very smooth. Add more or less milk to get the frosting to the proper consistency you would like.
Swirl the frosting on top of the cake, slice and devour!