Delicious Cream Cheese Pound Cake Recipe

Delicious Cream Cheese Pound Cake Recipe :-The pound cake that I make using cream cheese is always rich, absolutely moist, and never dry. When we bake it, we will do so at a low temperature and for a long time. One of my most cherished!!! Included in the recipe is a video tutorial!

Delicious Cream Cheese Pound Cake Recipe

Why You’ll Love This Recipe :

• Fully wet and soft to perfection. You may prevent having a cake that is dry by following my advice, and your cake will turn out exactly like the photographs!
• It is only fifteen minutes of preparation time before it is placed in the oven. When compared to my pound cake with sour cream, it is less complicated.
  By baking the cake at a low and slow temperature, the middle of the cake is able to finish cooking without the outside becoming overcooked, which is a common problem with pound cakes!
• You don’t need to decorate this cake because it has a wonderful flavor that can be enjoyed on its own, owing to the cream cheese. However, if you want to add a little something extra, it goes well with fresh berries and whipped cream.

Ingredients:

Instructions :

• Prepare a bundt pan with a capacity of 12 cups by greasing and flouring it completely and preheating the oven to 300 degrees Fahrenheit (150 degrees Celsius). Put the excess flour to the side and tap it out.
• Combine the butter and cream cheese in a large mixing bowl, and then use an electric mixer (or a stand mixer with a paddle attachment) to beat the mixture on high speed until it is smooth and creamy.
• One cup of unsalted butter, eight ounces of cream cheese, and one cup of butter

• Before proceeding, make sure that all of the ingredients are thoroughly combined by scraping the sides and bottom of the bowl. Add the sugar and continue to mix while increasing the speed to high and beating until the mixture is frothy and light.
  (600 grams) of granulated sugar, three cups
• Add one egg while the mixer is operating at a high speed. After thoroughly combining the ingredients, continue beating for a further thirty seconds at a medium-high pace. This procedure should be repeated with each egg.
• There are six big eggs.
• Add the vanilla extract, then whisk everything together.
  1 tablespoon of essence of vanilla bean

• Flour, baking soda, and table salt should be mixed together in a separate basin of medium size after being whisked together. Add the dry ingredients to the wet ones in stages while stirring constantly until everything is together.
• After combining, continue beating at a medium speed for one more minute. The texture of the batter need to be silky smooth and airy.
• All-purpose flour, three cups (375 grams), one teaspoon of baking soda, and one teaspoon of table salt
• Proceed to bake the mixture in an oven preheated to 300 degrees Fahrenheit (150 degrees Celsius) for 1 hour 35 minutes to 1 hour 40 minutes. Once the cake is done, it will have a golden brown color, and a wooden stick (not a toothpick since it is too short) should be placed into the center of the cake and should either come out clean or with wet crumbs.

• After allowing the cake to cool for ten to fifteen minutes directly in the pan, carefully turn it onto a cooling rack so that it may cool completely.
  Prior to serving, allow the dish to cool.
• The plain version of this pound cake is delicious, but it can also be enhanced by adding a dusting of powdered sugar, a topping of chocolate ganache or vanilla glaze, or a side of whipped cream and fresh berries.

Notes:

• Cake flour

• The texture of this pound cake, which is made using all-purpose flour rather than cake flour, is much more appealing to me. However, if you absolutely must substitute cake flour, you can use three and a half cups (375 grams).

• Storing

• For up to five days, store the item at room temperature after wrapping it tightly.

• Freezing

• It is also possible to freeze cream cheese pound cake for a period of several months after it has been carefully wrapped (in plastic wrap and then aluminum foil for some more protection). In order to freeze the pound cake, you may either slice it and freeze individual slices or freeze it whole.
• I would suggest thawing the item by placing it in the refrigerator overnight while it is wrapped in a plastic wrap. After that, bring it to room temperature and enjoy it.

Nutrition :

• Serving: 1serving | Calories: 407kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated
• Fat: 5g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 233mg | Potassium: 72mg | Fiber: 1g | Sugar: 38g | Vitamin A: 634IU | Calcium: 30mg | Iron: 1mg

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