Photo of Vanilla pound cake by WW

Vanilla pound cake

12 - 13
PersonalPoints™ per serving
Total Time
1 hr 15 min
10 min
1 hr 5 min
Three words: moist, sweet, delicious. This classic vanilla pound cake is a terrific go-to dessert for any occasion. It's chockfull of flavor thanks to using both vanilla and almond extracts, as well as low-fat cream cheese for a silky smooth batter. It's also very easy to make, and there's no fancy equipment required. Most of the prep time is hands-off, as it takes about an hour to bake in the oven. If you're feeling fancy, you should serve the cake with some fresh berries alongside for an even prettier presentation and an added dose of sweetness and color. You'll never buy pound cake at the store again after mastering this recipe.


Cooking spray

1 spray(s)


2 large egg(s)

Egg white(s)

3 large

Vanilla extract

2½ tsp

Almond extract

1 tsp

Low fat cream cheese

8 oz

Regular butter

3½ Tbsp


1 cup(s)

Baking powder

¾ tsp

Table salt

¼ tsp

All-purpose flour

1¾ cup(s)


  1. Preheat oven to 350ºF. Coat a 9-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
  3. In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended. Beat in sugar, baking powder and salt until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour.
  4. Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
  5. Cool cake in pan on a wire rack. Cut into 12 slices and serve. Yields 1 slice per serving.