Cream Cheese Pound Cake Recipe
Cream Cheese Pound Cakes Recipe
Prep time:
Cook time:
Total time:
Welcome. Today I will be presenting to you a rich, and delicious cream cheese pound cake. This slow rising cake has a nice consistency and is quite filling. One bite of this delightful cheesiness and the next thing you know you are craving for more.
Ingredients
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- 1. Cream cheese: 1 package or 8 ounce
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- 2. Butter: 1 1/2 cups ( 340 gram) room temperature
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- 3.Sugar: 2 3/4 cups (550 gram)
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- 4. Eggs: 6 large, room temperature
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- 5. All-purpose flours: 3 cups
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- 6. Vanilla extract: 2 teaspoon
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- 7. Baking powder: 1 teaspoon
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- 8. Baking soda: 1/4 teaspoon
- 9.Salt: 1/2 teaspoon
Instructions
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- Cream Cheese Pound Cake: Preheat oven to 350 degrees F or 180 degree C and place oven rack in center of oven. Grease and flour a 10 inch tube or bundt pan.
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- To begin this cake, in a large bowl, mix together flour, baking powder, baking soda and salt, sift it and set aside.
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- Now, in a large bowl beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating until light and fluffy (4 to 5 minutes).Add vanilla and beat until incorporated.
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- Add in the eggs, one at a time, mixing well after each addition.
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- Add the flour mixture, in three addition, and mix just until incorporated.
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- Once you have done your mixing, pour the batter in a 10 inch tube pan.
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- Bake it at 350 degree F preheated oven for an hour and 50 to 60 minutes or until it passes the toothpick test. Insert a toothpick into the center of the cake. If it is clean when you take it out, the cake is ready. If the toothpick comes out with batter stuck to it, the cake is not ready and needs to bake for a longer time.
- Good luck! And let me know how you enjoy the cake!
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