CREAM CHEESE POUND CAKE
This rich, buttery and sweet Cream Cheese Pound Cake is everyone's favorite, as breakfast, afternoon tea or dessert any time of the day. This pound cake recipe is a keeper, bake it today!
I love baking during springtime. There is just something about nice, breezy spring weather and having an afternoon tea party with my favorite cakes and desserts on the patio.
I decided to make cream cheese pound cake loaf from scratch. It was such a great idea, the pound cake turned out extremely delightful and perfect with a cup of coffee or tea.
INGREDIENTS
3 sticks unsalted butter, room temperature (1 1/2 cups or 340 g)
8 oz cream cheese, room temperature (1 bar)
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
nonstick cooking spray
INSTRUCTIONS
Preheat oven to 350 degrees F. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
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