Perfect Cream Cheese Pound Cake
This recipe creates an ideal cream cheese pound cake. I discovered the ratio of components to make compact a moist, and pound cake. Using 9 ingredients, this cream cheese pound cake recipe is going to be your favourite. To protect against a cake that is destroyed, follow the temperature and time carefully.
Until recently, I hadn't ever made really great plain pound cake. Lb cake has been a disappointment, although I've butter in my pocket, and delicious pound cake cake. It had been difficult to handle this recipe since pound cake could turn out dry, rock solid,.
Description
This recipe creates an ideal cream cheese pound cake. I discovered the ratio of components to make compact a moist, and pound cake. Using 9 ingredients, this cream cheese pound cake recipe is going to be your favourite. To protect against a cake that is destroyed, follow the temperature and time carefully.
Ingredients
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/8 tsp salt
Directions
- Scrape down the sides and then up the bottom of the bowl using a rubber spatula. Add the cream and beat until blended and smooth, about 1 minute on high speed. Add the sugar and beat on high speed until blended, about 1 minute, then add the cream and vanilla and beat till creamy and blended. Scrape down the sides and then up the bottom of the bowl using a rubber spatula.
- On low speed, beat the eggs at a time permitting each to completely blend before adding the next. Careful not to overmix after the eggs are added. When the egg has been blended, stop the mixer and put in the cake flour, baking powder, and salt. Beat on medium speed *only. Don't overmix. With whisk or a rubber spatula, give the batter a twist to be certain that there aren't any lumps in the bottom of the bowl. The batter will probably be creamy and a small thick.
- Bang the pan over the counter or twice to bring any air bubbles . Tent the soda with aluminum foil through time to guarantee the surface doesn't over-brown. The trick to pound cake would be a very low and slow bake period. Use a toothpick to check for doneness. The pound cake is completed When it comes out clean. This is a big cake so don't be alarmed if it takes. Bake In case it requires longer.
- Invert the pound cake onto serving dish or a wire rack. Allow to cool.
- Slice and serve with toppings such as homemade whipped cream & fresh tomatoes.
- Cover leftover cake and store in the refrigerator for up to 5 times.
Notes
- Freeze for up to 3 weeks. Allow to thaw in foil & the plastic wrap in the refrigerator, then bring to room temperature.
- Bake every at 325°F (163°C) for approximately 60 minutes. Or halve the ingredients all to create 1 loaf.
- Almond Extract or Other Flavors: Together with all the vanilla extract, blend in a small almond extract. It provides the most flavor, although this can be optional! I use approximately 1 teaspoon of almond extract. Alternately, use 1 tbsp of lemon extract, orange extract, coconut extract, or some of your favorite tastes.