CREAM CHEESE POUND CAKE

This is the best, rich, buttery and delicious Cream Cheese Pound Cake I have ever eaten. Perfect for breakfast, afternoon tea or any time dessert of the day. This pound cake recipe is the best, bake it today!

I love to bake cakes, and I usually make a cake for my breakfast and afternoon tea time. Especially during this pandemic, mostly I stay at home, so I want to enjoy my life more than stress. Eating a delicious and homemade cake is always the best for me. Relaxing and enjoy my time with a cup of tea and delicious cake, what a life!!

This cream cheese pound cake was making from scratch. It was such a great idea, the pound cake turned out extremely delightful and perfect with a cup of coffee or tea.

Another Cream Cheese Recipes :

https://elamorkitchen.com/cream-cheese-banana-cake/

https://elamorkitchen.com/cream-cheese-chocolate-cake/

WHAT YOU NEED FOR THIS CAKE :

Flour : Cake flour or All purpose flour what you need for this cake

Baking powder : It will help this cake rise in the oven

Baking soda : It becomes activated when it’s combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy

Salt : If you use unsalted butter, you add 1 tsp salt

Cream Cheese : Don’t use low fat cream cheese, it will change the flavor and texture. The cheese lends the dessert a rich mouthfeel and creamy texture.

Sugar : Use caster sugar or granulated sugar. I only use 200 grams caster sugar because I don’t like to eat cake with so much sugar. If you want a sweeter cake, you can add the sugar.

Vanilla extract : It enhances the flavor in cake

Butter : I use salted butter. This pound cake is buttery because use a lot of butter and it adds moisture and richness to the cake

Lemon zest : Make from one lemon skin and use a fine grater to remove the peel.

Eggs : to binder and hold ingredients together and giving the cake structure, give a rich flavor.

HOW TO MAKE CREAM CHEESE POUND CAKE :

For the dry ingredients : In a large bowl, sift together flour, baking powder, baking soda and salt (if you use salt) and set aside.

For the wet ingredients : In another bowl, beat cream cheese and butter until smooth.

Gradually add the sugar, beat about 5 minutes with medium high speed until light and fluffy.

Add vanilla extract and lemon zest, beat until incorporated

Add the eggs, one in a time and beat well after each addition until incorporated

Slowly add the flour mixture into the butter mixture and mix with spatula until incorporated.

Pour the batter into the prepared bundt pan. I use 22 cm silicone bundt pan. You can use 24 or 25 cm or 10 inch bundt pan. Bake for 60-70 minutes.

Let the cake cool on the cooling rack after you bake. After completely cool, take out the cake from the form and you can dust the cake with powdered sugar (optional). Store the cake in the airtight container. I suggest you not to keep in the fridge, the best texture is if you keep in the room temperature.

CREAM CHEESE POUND CAKE

Pin Recipe
El Amor Kitchen
This is the best, rich, buttery and delicious Cream Cheese Pound Cake I have ever eaten. You can eat as breakfast, afternoon tea or any time dessert of the day. This pound cake recipe is a the best, bake it today!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert
Cuisine American

Ingredients
  

  • 390 grams (3 cups) Cake flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 340 grams (1 1/2 cups) Salted butter room temperature
  • 225 grams (8 ounce) Cream cheese room temperature
  • 200 grams (1 cup) Caster sugar
  • 2 1/2 tsp Vanilla extract
  • Lemon zest from 1 Lemon
  • 6 Eggs room temperature
  • Powdered sugar for dusting (optional)

Instructions
 

  • Preheat oven 180 degrees C or 350 degrees F. Prepare a 24 or 25 cm or 10 inch bundt pan with butter and flour or by spraying with non-stick spray. (I use 22 cm silicone bundt pan)
  • For the dry ingredients : In a large bowl, sift together flour, baking powder, baking soda and salt (if you use salt) and set aside.
  • For the wet ingredients : In another bowl, beat cream cheese and butter until smooth.
  • Gradually add the sugar, beat about 5 minutes with medium high speed until light and fluffy.
  • Add vanilla extract and lemon zest, beat until incorporated
  • Add the eggs, one in a time and beat well after each addition until incorporated
  • Slowly add the flour mixture into the butter mixture and mix with spatula until incorporated.
  • Pour the batter into the prepared bundt pan. I use 22 cm silicone bundt pan. You can use 24 or 25 cm or 10 inch bundt pan. Bake for 60-70 minutes.
  • Let the cake cool on the cooling rack after you bake. After completely cool, take out the cake from the form and you can dust the cake with powdered sugar (optional). Store the cake in the airtight container. I suggest you not to keep in the fridge, the best texture is if you keep in the room temperature. 

Video

Keyword breakfast, breakfast cake, cake recipe, cream cheese pound cake, dessert, pound cake,, tea cake

 

 

 

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