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Cream Cheese Pound Cake – Spend With Pennies

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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 an ideal taste that everybody loves.

Cream Cheese Pound Cake on a plate with raspberries and whipped cream

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 nicely with fruit like contemporary berries or virtually any sort of dessert sauce (like strawberry sauce).

  • Pound cake has remained a well-liked dessert for a purpose. It’s so good! Pound cake is a candy, dense, and flavorful cake.
  • The addition of cream cheese will make this cake a bit extra moist than a basic pound cake.
  • This cake is so easy and straightforward to make. Add a bit candy glaze and a few contemporary fruit for serving.
Sour Cream Pound Cake ingredients with labels

Components & Variations

DRY INGREDIENTS The enjoyment of a pound cake is the simplicity of its elements. Flour, cornstarch, and a bit salt are all that’s wanted for dry elements.

WET INGREDIENTS Pound truffles have fairly a couple of eggs. On this recipe, the butter and cream cheese is overwhelmed with sugar after which the eggs are added separately. A little bit of vanilla extract provides taste.

CREAM CHEESE Be certain that to melt the cream cheese. It will make it simpler to cream with the butter and the sugar.

process of adding ingredients together to make Sour Cream Pound Cake

Easy methods to Make Cream Cheese Pound Cake

This cream cheese pound cake is bound to be successful for dessert.

  1. Beat Moist Components – Beat cream cheese, butter, & sugar (as per the recipe under).
  2. Add Eggs – Beat in eggs separately.
  3. Add dry elements – Combine the dry elements in a separate bowl. Add the flour combination to the the mixer.
  4. Bake – Pour the cake batter right into a ready bundt cake pan.

No Bundt Pan? No Downside!

Should you don’t have a bundt pan, you should use a tube ban however the cake will doubtless bake sooner so verify it early. This cake didn’t take a look at nicely in a 9×13 pan so it’s not really helpful.

Suggestions

  • 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 utterly.
cooked Cream Cheese Pound Cake

Storing Pound Cake

After it has cooled down, pound cake might 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 drawback! Merely wrap in plastic wrap after which in aluminum foil, and place it in an hermetic container. It would hold within the freezer for 3 months. Retailer the cake complete, or lower into items, and wrap individually. This makes it simpler for snacking on!

Extra Simple Truffles

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Cream Cheese Pound Cake on a plate with raspberries and whipped cream

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Cream Cheese Pound Cake

Cream cheese pound cake is tremendous moist and barely tangy.

Prep Time 15 minutes

Cook dinner Time 1 hour 15 minutes

Cool Time 5 minutes

Whole Time 1 hour 35 minutes

  • Grease and flour a bundt pan. Preheat the oven to 325°F.

  • 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.

  • Add eggs, separately, beating after every addition. Combine in vanilla.

  • Place flour, cornstarch, and salt in a bowl and stir a couple of instances with a whisk. Add a bit at a time to the butter combination till totally included.

  • Unfold the batter into the ready pan. Bake 65-75 minutes or till toothpick inserted 1″ from edge comes out clear.

  • Cool within the pan for five minutes, take away from the pan, and funky utterly.

  • 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 utterly.

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 (chances are 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.

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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 info offered is an estimate and can differ primarily based on cooking strategies and types of elements used.

Course Cake, Dessert
Delicacies American
plated Cream Cheese Pound Cake slice with a title
cooked Cream Cheese Pound Cake in the pan with a title
piece of Cream Cheese Pound Cake on a plate with writing
Cream Cheese Pound Cake cooked and plated with writing



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