Cream cheese pound cake is a rich yet moist cake that is loved by everyone.
Create moist and flavorful desserts with a few simple ingredients. cream cheese pound cake recipe!
cream cheese pound cake
This recipe produces a moist cake with a slightly thicker texture and golden brown crust. It has a rich, buttery vanilla flavor and pairs well with fresh berries and other fruits, and almost any kind of dessert sauce (strawberry, blueberry, etc.).
- Pound cake remains a popular dessert for a reason. Very good! A pound cake is sweeta rich and flavorful cake.
- Adding cream cheese makes the cake a little thicker. more moist than the standard pound cake.
- this cake is Simple and easy make. Add a little sweet glaze and fresh fruit and serve.
cream cheese pound cake ingredients
Dry ingredients – The charm of pound cake is the simplicity of the ingredients. All you need for dry ingredients is flour, cornstarch, and a little salt.
Wet ingredients – Pound cake contains plenty of eggs. This recipe mixes butter and cream cheese with sugar and eggs. Add a little vanilla extract for extra flavor.
Cream cheese – Be sure to soften the cream cheese. This will make it easier to cream the butter and sugar.
How to make cream cheese pound cake
Cream cheese pound cake that is sure to be a big success for dessert.
- Mix butter/cream cheese: Mix cream cheese, butter and sugar (as per the recipe below).
- Add eggs. Whisk in the eggs one by one.
- Add dry ingredients. Mix dry ingredients in another bowl. Add flour mixture to wet ingredients in mixer.
- bake: Pour the cake batter into the prepared bundt cake mold.
Tips for making the perfect pound cake
- Make sure the ingredients are at room temperature.
- Whipping the butter and sugar mixture for too long will add air to the mixture, making it easier to rise.
- Be sure to measure the flour by spooning it into the measuring cup (not scooping the flour).
- Do not over mix the cake after adding the flour. Overmixing will make the cake too thick.
- Cool completely by inverting on a wire rack.
How to store pound cake
Once cooled, the pound cake can be stored in an airtight container or covered tightly with plastic wrap. The storage period in the store is about 4 days.
Want to freeze leftovers for later use? no problem! Just wrap it in plastic wrap, wrap it in aluminum foil, and put it in an airtight container. It can be stored in the freezer for 3 months. Save the cake whole or cut it into pieces and wrap them individually. This will make snacking easier!
How was your family’s cream cheese pound cake? Please leave your rating and comments below.
cream cheese pound cake
The cream cheese pound cake is very moist and has a slightly sour taste.
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Preheat oven to 325°F. Grease and flour the bundt pan.
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Beat butter and cream cheese in a stand mixer at medium speed for 2 minutes. Gradually add sugar and continue beating until light and fluffy, 3 more minutes.
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Add eggs one at a time, mixing after each addition. Stir in vanilla.
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In another bowl, mix flour, cornstarch, and salt. Slowly add the dry ingredients to the butter mixture and mix until completely combined.
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Transfer the dough to the prepared bundt pan and spread evenly. Bake for 65 to 75 minutes or until clean with a wooden skewer or toothpick inserted 1 inch from edge.
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Let the cake rest in the mold for 5 minutes. Remove the cake from the mold and allow to cool completely on a wire rack before serving.
- Make sure the ingredients are at room temperature.
- Whipping the butter and sugar mixture for too long will add air to the mixture, making it easier to rise.
- Be sure to measure the flour by spooning it into the measuring cup (not scooping the flour).
- Do not over mix the cake once the flour is added. Overmixing will make the cake too thick.
- Cool completely by inverting on a wire rack.
Optional Glaze: Mix 1 1/2 cups powdered sugar with 1 tsp vanilla and 1 1/2 tbsp milk. Add more milk and whisk (you may need up to 3 tablespoons) to create a thin glaze. Brush or drizzle the glaze onto the cooled pound cake and allow to set.
calorie: 437 | carbohydrates: 51g | protein: 6g | obesity: twenty fourg | saturated fat: 14g | Polyunsaturated fat: 1g | Monounsaturated fat: 6g | Trans fat: 1g | cholesterol: 121mg | sodium: 144mg | potassium: 73mg | fiber: 1g | sugar: 32g | Vitamin A: 811IU | calcium: 32mg | iron: 1mg
Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.
course cake, dessert
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