cream cheese pound cake
(6 ratings)
This is a basic, old fashioned pound cake that is virtually fool-proof if you follow the instructions. You can change the extract to whatever you like and add fruits and nuts as you like... Have fun with it and make it perfect for your family!
(6 ratings)
yield
16 serving(s)
prep time
30 Min
cook time
1 Hr 30 Min
Ingredients For cream cheese pound cake
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4 stickbutter, room temperature
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8 ozcream cheese, room temperature
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3 csugar
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6eggs, room temperature
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3 1/4 ccake flour
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1 Tbsppure vanilla extract
How To Make cream cheese pound cake
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1Preheat your oven to 300 degrees and put your rack on the first level under the middle rack because the bundt pan is so tall that your cake will actually be in the middle of the oven at this level.
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2This next step is the most important step in making this cake so do not get in a hurry and rush this. Cream together the butter, cream cheese and sugar (about 7 minutes on the highest setting of your mixer).
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3Once this mixture is creamed together, the color will soften to a pale yellow and the texture should be light and fluffy almost like whipped cream.
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4Now you can add the eggs, one at a time, until well blended. Add your vanilla extract. Gradually add the flour (about ½ cup at a time).
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5During this stage, leave the mixer at low speed because you just need to incorporate the flour into the mixture, you don’t want to develop those glutens in the flour or your cake won’t be light and fluffy.
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6Pour the batter into a bundt pan (spray that pan with non-stick cooking spray) and bake for 1 1/2 hours. If you like, you can add 1 cup of crushed nuts or any other goody to the batter, this usually adds a little more time to the baking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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