• Cooking Time: 60-75
  • Servings: 2 loaves
  • Preparation Time: 20


A great canvas for the summer's beautiful berries!


  • 3 sticks unsalted butter, at room temperature
  • 8 oz. cream cheese, at room temperature
  • 3 cups sugar
  • 1/2 tsp salt
  • 4 tsp pure vanilla extract
  • 6 large eggs
  • 3 cups of sifted flour
  • 1 tsp baking powder


  • Preheat your oven to 325°F.
  • Spray two 8 1/2 by 4 1/2 inch loaf pans with Pam for baking spray (or grease and lightly flour them).
  • Using your electric mixer, beat the butter and cream cheese together until creamy.
  • Gradually add the sugar with the mixer still running, and continue to beat until light and fluffy.
  • Beat in the salt and vanilla.
  • Add the eggs to the mix, one at a time.
  • Beat well after each addition.
  • Stop the electric mixer and sift the flour and baking powder into the bowl. With a rubber spatula, fold the flour into the mix, until no traces of flour are seen and the batter is smooth.
  • Divide the batter between the loaf pans.
  • Tap the pans and let the batter rest for 5 minutes.
  • Bake until the tops are golden and become slightly cracked; and when a toothpick inserted into the center comes out with a few moist crumbs, about 60-75 minutes.
  • Transfer to a wire rack and let the pans cool for 15 minutes.
  • Turn the cakes out of the pans and let cool completely before serving.

Categories: Cake 

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