• Preheat the oven to 350ºF. Make sure you are using room temperature butter, cream cheese and eggs. When ingredients are at room temperature, they just naturally trap air better when you whip them up. So, what you end up with are baked goods that have a lighter texture.
• In a mixing bowl combine the flour, baking powder and salt. Set aside.
  2 cups (240g) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt
• In a large mixing bowl or stand mixer, beat the butter and cream cheese for 1-2 minutes until fluffy.
  1 cup (226g) unsalted butter, 8 oz (227g) cream cheese
• Add in the granulated sugar, beat for 1-2 minutes until fluffy. Pound cake gets its nice texture from creaming the butter and sugar together well, do not skimp on the creaming. Scrape down the sides of the bowl as needed.
  1 ¼ cups (248g) granulated sugar
• Add in the eggs, one at a time, beating until each is incorporated. Beat in the egg yolk and vanilla extract.
  3 large eggs, 1 egg yolk, 2 tsp pure vanilla extract
• Gradually add the flour mixture, mixing on low speed until just combined. I like to stop a little short and use a spatula to hand mix the last bit of flour in. The batter will be thick.
• Generously butter a loaf pan. That’s a 9x5 inch pan or 8.5x4.5 inch pan - it’s important to know what size you have because the bake time can vary by 10 minutes.
• Transfer the batter to the pan and smooth using a spatula.
• Place the pan in the center of the oven and bake for 50 minutes. After 50 minutes check to see if the pound cake is browning too much. If so, tent the pound cake with aluminum foil and bake for 15-25 more minutes. **If you didn’t tent at 50 minutes, check again in 5 minute intervals to see if tenting is needed.
• The total suggested bake time for a 8.5×4.5 inch pan is 75-80 minutes and 9×5 inch pan is 65-75 minutes. Be sure to know what size your pan is. I tend to err on the side of baking longer because pound cake is so dense. No one wants an undercooked pound cake.
• Allow the pound cake to cool in the pan for 30 minutes, then turn it out onto a cooling rack to cool.

Cream Cheese Glaze

• Place room temperature cream cheese and butter in a mixing bowl. Use an electric mixer on medium and beat together for 1 minute, until whipped and fluffy.
  4 oz (113g) cream cheese, 2 Tbsp (28g) unsalted butter
• Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 30 seconds, scraping down the sides of the bowl, until everything is incorporated.
  1 tsp vanilla extract, 1 cup (113g) powdered sugar, Dash of salt
• If you want the glaze to be thicker add an additional 1 Tbsp of powdered sugar at a time. If the glaze is too thick, add a splash of milk or heavy cream, beat until creamy.
• Spread over the cooled cake.