Servings 8 servings
Ingredients
- Cooking spray
- 12 Tablespoons unsalted butter, plus more for greasing pan, at room temp
- 6 oz. cream cheese, at room temp
- 1 1/4 cups sugar
- 1 Tablespoon orange zest
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups cake flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Homemade or store-bought whipped cream, for serving
- Sliced strawberries, for serving
Instructions
- Preheat the oven to 325°F. Grease a 9x5” loaf pan with cooking spray then line it with parchment paper so that it hangs over the two longer sides. Grease the parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on high speed until smooth, scraping down the sides as needed, about 2 minutes.
- Add the sugar and beat until combined.
- Add the vanilla and orange zest and beat until combined, scraping down the sides as needed.
- Reduce the mixer speed to low then add the eggs, one at a time, beating between each addition. Do not overmix the batter.
- Add the cake flour, baking powder and salt and beat just until combined.
- Transfer the batter into the prepared loaf pan and bake it until it is golden brown and a toothpick inserted comes out clean, about 1 hour.
- Allow the pound cake to cool in the loaf pan for 1 hour before using the parchment paper overhangs to lift the pound cake out of the pan.
- Slice and serve the pound cake then top it with whipped cream and strawberries.
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