Cream Cheese Pound Cake
Cream Cheese Pound Cake

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, cream cheese pound cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cream Cheese Pound Cake is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Cream Cheese Pound Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.

Start with ROOM TEMPERATURE butter, (REAL butter) cream cheese and eggs which makes for easier mixing and a more creamy outcome, and using cake flour (cup for cup) gives it a more velvet type texture. I also add the eggs one at a time and make sure each one is completely mixed in before adding the next. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

To get started with this recipe, we must first prepare a few ingredients. You can have cream cheese pound cake using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cream Cheese Pound Cake:
  1. Prepare 200 g all-purpose flour
  2. Get 170 g soft butter
  3. Make ready 113 g cream cheese (room temperature)
  4. Make ready 170 g sugar
  5. Take 3 larges eggs(room temperature)
  6. Make ready 1/2 tsp baking powder
  7. Take 1/8 tsp baking soda
  8. Make ready 1/4 tsp salt
  9. Take 1 tsp vanilla extract
  10. Prepare Zest of one orange

DIRECTIONS Beat butter and cream cheese for about two minutes. Gradually add sugar beating another five minutes. Add eggs, one at a time. Martha Stewart For best results, bake these cakes at least a day before serving.

Steps to make Cream Cheese Pound Cake:
  1. Preheat oven to 165°C (330°F), place oven rack in center of oven. Butter & flour (21cm-23cm) loaf pan
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  3. Mix sugar with zest (10 minutes) to enhance the flavor.
  4. In the bowl of standing mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Add the vanilla, the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
  5. Bake for about 55 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and place on a wire rack to cool.

Add eggs, one at a time. Martha Stewart For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months. For best results, bake these cakes at least a day before serving. Add vanilla extract, and beat just until blended.

So that is going to wrap it up for this exceptional food cream cheese pound cake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!