Cream cheese pound cake
A simple but delicious cream cheese pound cake!
Ingredients
- 175 grams or 3/4 cup unsalted butter at room temperature
- 112 grams or 1/2 cup cream cheese at room temperature
- 250 grams or 1 1/4 cups granulated or castor sugar
- 190 grams or 1 1/2 cups all purpose flour
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 160 C/ 325 F. Butter and flour well a tube tin .
- Using an electric mixer, beat together butter and cream cheese until smooth.
- Add the sugar and beat until light and fluffy.
- Beat in the vanilla extract .
- Alternately add and beat until incorporated one egg and 1/2 cup flour. So , its one egg- 1/2 cup flour -2nd egg - half cup flour - last egg- half cup flour.
- Fill the prepared pan with the batter and smooth the top as much as you can.
- Bake for 45-50 minutes until a toothpick inserted comes out clean.
- Cool on wire rack for 5 minutes, carefully remove cake from pan and cool completely on wire rack.
Notes
This cake lasts for 3 days in an airtight container at room temperature.
The same batter can be baked in a 9 x 3 inch loaf pan for a similar baking time or double the recipe in a 12 cup bundt pan.
Castor sugar works better in this recipe. If you dont have - you can pulse your regular sugar in your mixer or food processor until you have smaller granules.
I used Dlecta cream cheese here.
The same batter can be baked in a 9 x 3 inch loaf pan for a similar baking time or double the recipe in a 12 cup bundt pan.
Castor sugar works better in this recipe. If you dont have - you can pulse your regular sugar in your mixer or food processor until you have smaller granules.
I used Dlecta cream cheese here.