CREAM CHEESE POUND CAKE
Cream cheese pound cake came into existence a long time ago, and it is known for its buttery yellow colour inside with golden-brown crust; that is indeed very moist and fluffy together with the rich cream cheese.
This is a perfect recipe for Thanksgiving, Easter, and Christmas celebrations. It is super easy to try and there is a 100% guarantee that you get it right on your first trial.
Follow me as I walk you through the procedures to making cream cheese pound cake right from your kitchen.
- 340g unsalted butter
- 227g cream cheese
- 6 large eggs
- 350g granulated sugar
- 3 tsp vanilla flavour
- 1/2 teaspoon lemon oil (optional)
- 345g cake flour or a well sieved all-purpose flour
- 1/2 tsp baking powder.
Step One: Prepare your cake pan, preferably a 9-inch cake pan. Grease and lined the pan and set aside. You can simply use few drops of vegetable oil to grease the pan and underlined it with parchment paper.
In a mixing bowl add in your flour and baking powder, sieve properly and set aside.
Step Two: Using a table mixer or a hand mixer, cream butter and cream cheese together till is well mixed.
Step Three: Into step two, add in 3 eggs, adding it one at a time and then mix for about a minute before the next egg.
Step Four: Pour into the butter-egg mixture (i.e. step three) half of the sugar and mix till it is well combined.
Step Five: Add in the other half of the sugar into step four and mix it well till it is fully incorporated.
Step Six: Then add in the remaining 3 eggs. Adding it one at a time ( just like in step three)
Step Seven: Into step six add in the vanilla and lemon and mix till is well incorporated.
Step Eight: Into your butter egg mixture ( step seven), add in half of your dry ingredients i.e. the flour and baking powder mixture, mixing it well before adding the last portion of the dry ingredients.
Step Nine: Pour the batter into your prepared 9-inch pan and swirl a knife in the batter to release air.
Step Ten: Gently put the pan into the oven at 160° Celcius and bake for about 1 hour 30mins or till a skewer is inserted and it comes out clean. You know your cake is ready when the skewer inserted comes out clean and when you pressed it, it will slightly bounce back. Then it allows cooling on a cake rack for about 12-15mins before removing it from the pan.
- Ovens differs from one another, so baking time could vary.
- Do Not preheat the oven for this recipe. It should start in a cold oven.
Kindly try this recipe and drop your questions and comments in the comment section below and I will be more than glad to respond to them.
You never know how good you are till you try… Thank you.