Cream Cheese Pound Cake

Ingredients

• cooking spray
• 12 tbspunsalted butter, plus more for greasing pan, at room temp
• 6 ozcream cheese, at room temp
• 1.25 cupsugar
• 1 tbsporange zest
• 2 tspvanilla extract
• 3large eggs
• 1.5 cupcake flour
• 0.25 tspbaking powder
• 0.125 tspsalt
• homemade or store-bought whipped cream, for serving
• sliced strawberries, for serving

Method

1. 1Preheat the oven to 325 degrees 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.
2. 2In 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.
3. 3Add the sugar and beat until combined.
4. 4Add the vanilla and orange zest and beat until combined, scraping down the sides as needed.
5. 5Reduce the mixer speed to low then add the eggs, one at a time, beating between each addition. Do not overmix the batter.
6. 6Add the cake flour, baking powder and salt and beat just until combined.
7. 7Transfer 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.
8. 8Allow 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.
9. 9Slice and serve the pound cake then top it with whipped cream and strawberries.