Cream Cheese Pound Cake
By Sodernsilly
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Ingredients
- (all ingredients should be room tempt)
- 3 sticks real butter (unsalted)
- 8 oz cream cheese
- 6 large eggs
- 3 cups sugar, sifted
- 3 teaspoons vanilla extract
- 2 teaspoons lemon extract
- 3 cups cake flour (can use all-purpose flour if you sift it really well)
- ½ teaspoon baking powder
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cream together butter and cream cheese.
Add in 3 eggs one at a time mixing for 1 minute after each egg.
Mix in half of the sugar until combined.
Add in the rest of the sugar, mixing well.
Add the other 3 eggs one at a time. Mix for 1 minute after each egg.
Mix in the vanilla extract and lemon extract.
Add in half the flour and baking powder.
Mix well and then mix in the rest of the flour.
Spoon the batter into a greased and floured bundt pan.
Swirl a knife in the batter to release air.
Place into oven and turn the oven to 325. Do not preheat the oven with this recipe.
Bake for 1 ½ hours. Baking time may vary depending on your oven.
Let cool, remove from pan and serve.
Use fresh, quality ingredients when possible.
All ingredients should be at room temperature before you start.
This pound cake make cooker quicker or slower in certain ovens so be sure to keep an eye on it.
Don’t take shortcut with the mixing! Everything must be completely mixed. These steps are the most important when creating pound cake.
Be sure to add one egg at a time and mix for 1 minute after each egg or until it is well combined.
Do not preheat the oven for this pound cake recipe. It should start in a cold oven.
Measure everything carefully and precisely
Be sure to scrape down the bottom and sides of the bowl while mixing.
Keep the oven door closed while baking
When the cake is done, it will spring back slightly when touched.
Cool the pound cake on a wire rack of about 15 minutes before removing it from the pan.
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