Flip a handful of straightforward elements right into a moist and flavorful dessert with this cream cheese pound cake recipe.
A cream cheese pound cake is a dense but moist cake with nice taste that everybody loves.
Cream Cheese Pound Cake
This recipe makes a moist cake with a barely dense texture and a golden-brown crust. It has a wealthy buttery vanilla style and pairs properly with fruit like recent berries or virtually any sort of dessert sauce (like strawberry sauce).
- Pound cake has remained a well-liked dessert for a motive. It’s so good! Pound cake is a candy, dense, and flavorful cake.
- The addition of cream cheese will make this cake slightly extra moist than a traditional pound cake.
- This cake is so easy and simple to make. Add slightly candy glaze and a few recent fruit for serving.
Components & Variations
DRY INGREDIENTS The enjoyment of a pound cake is the simplicity of its elements. Flour, cornstarch, and slightly salt are all that’s wanted for dry elements.
WET INGREDIENTS Pound truffles have fairly just a few eggs. On this recipe, the butter and cream cheese is crushed with sugar after which the eggs are added one by one. A little bit of vanilla extract provides taste.
CREAM CHEESE Be sure that to melt the cream cheese. This may make it simpler to cream with the butter and the sugar.
Methods to Make Cream Cheese Pound Cake
This cream cheese pound cake is bound to be successful for dessert.
- Beat Moist Components – Beat cream cheese, butter, & sugar (as per the recipe under).
- Add Eggs – Beat in eggs one by one.
- Add dry elements – Combine the dry elements in a separate bowl. Add the flour combination to the the mixer.
- Bake – Pour the cake batter right into a ready bundt cake pan.
Ideas
- Guarantee elements are at room temperature.
- Beating the butter/sugar combination for an extended time provides air into the combination and helps with rise.
- Make sure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
- Don’t overmix the cake as soon as the flour is added or the cake will probably be dense.
- Invert onto a wire rack to chill fully.
Storing Pound Cake
After it has cooled down, pound cake could be saved in an air tight container or tightly coated with plastic wrap. It ought to final on the counter about 4 days.
Need to freeze leftovers for later? No downside! Merely wrap in plastic wrap after which in aluminum foil, and place it in an hermetic container. It’ll hold within the freezer for 3 months. Retailer the cake complete, or minimize into items, and wrap individually. This makes it simpler for snacking on!
Extra Straightforward Desserts
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Cream Cheese Pound Cake
Cream cheese pound cake is tremendous moist and barely tangy.
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Grease and flour a bundt pan. Preheat the oven to 325°F.
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Beat butter and cream cheese with a stand mixer* on medium pace till mixed, about 2 minutes. Add sugar and beat an extra 3 minutes.
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Add eggs, one by one, beating after every addition. Combine in vanilla.
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Place flour, cornstarch, and salt in a bowl and stir just a few instances with a whisk. Add a bit at a time to the butter combination till absolutely integrated.
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Unfold the batter into the ready pan. Bake 65-75 minutes or till toothpick inserted 1″ from edge comes out clear.
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Cool within the pan for five minutes, take away from the pan, and funky fully.
- Guarantee elements are at room temperature.
- Beating the butter/sugar combination for an extended time provides air into the combination and helps with rise.
- Make sure you measure the flour by spooning the flour into the measuring cup (not scooping the flour).
- Don’t overmix the cake as soon as the flour is added or the cake will probably be dense.
- Invert onto a wire rack to chill fully.
Non-compulsory Glaze: Mix 1 1/2 cups of powdered sugar with 1 teaspoon vanilla and 1 1/2 tablespoons of milk. Whisk including extra milk (it’s possible you’ll want as much as 3 tablespoons) to create a skinny glaze. Brush or drizzle the glaze over the cooled pound cake and let set.
Energy: 437 | Carbohydrates: 51g | Protein: 6g | Fats: 24g | Saturated Fats: 14g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 121mg | Sodium: 144mg | Potassium: 73mg | Fiber: 1g | Sugar: 32g | Vitamin A: 811IU | Calcium: 32mg | Iron: 1mg
Diet data supplied is an estimate and can differ based mostly on cooking strategies and types of elements used.
Course Cake, Dessert
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