How To make Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe | Easy Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe | Easy Cream Cheese Pound Cake | Pound Cake With Cream Cheese

Ingredients:

Butter - ¼ cup (60 g) (unsalted) (room temperature)

Cream cheese - ¼ cup (60 g)

Sugar - ½ cup (100 g)

Egg - 2 (L)

Vanilla essence - ½ tsp

All purpose flour - ¾ cup (100 g) or Cake flour

Baking powder - 1 tsp (4 g)

Salt - ⅛ tsp


Pan size - 16.5 x 9.5 x 6.5 cm


Bake in preheated oven (160°C) for 40 - 45 mins

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How To Make Southern Cream Cheese Pound Cake (whipped)

❤️SUBSCRIBE Cream cheese pound cake will forever be one of my favorite pound cakes. It has the absolute perfect texture thanks to cream cheese! But what happens when you add whipped heavy cream to the batter? A little bit of heaven that’s what! This whipped cream cheese pound cake is superb! It stays tender for days, making it the perfect cake for shipping to family and friends this holiday season!

Enjoy!


➡️HERE’S THE PRINTABLE RECIPE:
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So Lovely Cream Cheese Bundt Cake Moist And Velvety | Bundt Series

How to make a super moist and velvety texture Cream Cheese Bundt Cake. Everyone is asking me this recipe, can't wait to share this to you. Bake along with me.

Here's what you'll need:
1 cup softened unsalted butter (220g)
(about 1 hour outside the fridge before use)
1 cup softened cream cheese (225g)
1 cup of sugar (200g)
4 eggs
1 teaspoon of vanilla paste or extract (5ml)
2 and 1/2 cups cake flour (250g) or all purpose flour
2 tsp baking powder (10g)
1 tsp salt (5g)
1/3 cup milk (80ml) *typo error in the video
1 tbsp oil (15ml)

Bake in a 9x4 bundt pan, at 160C or 320F for 40-50 minutes or until toothpick comes out clean when inserted.
*1 cup cake flour=100 grams
*1 cup sugar=200 grams

Here's how to make your own CAKE FLOUR at home

Food for the soul:
2 John 1:6 And this is love: that we walk in obedience to His commands. As you have heard from the beginning, his command is that you walk in love.

TO GOD BE ALL THE GLORY!

#bundtcake
#creamcheese
#moistcake
#savoreasy

Cream Cheese Pound Cake (Best.Cake.Ever!!!!)

Hello everyone!!! Welcome to another episode of Sunday Cooking with Mom and Me. Join us as we show you how to make one of the best pound cakes you will ever taste. We have been making this cake for years now, and everyone loves it! Fire up those mixers and get ready because you will definitely want to try this one for yourself. Make sure you like and subscribe after watching the video, and share with all of your friends.

If you are in search of a new mixer, a cake pan, or in search of some of the ingredients we used, then click the links below and find what suits your needs:

Kitchen Aid Mixer:
Nordic Cake Pan:
Swans Down Cake Flour:
Dixie Crystals Powdered Sugar:

Perfect Pound Cake Recipe

This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.

Full Recipe:

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Cream Cheese Pound Cake 'Mama Dorris' - recipe | Tracey Makes

In this video I show my Grandmother's version of Cream Cheese Pound Cake (ingredients listed below).

Welcome to my At Home cooking channel, I'm not a professional cook... but I like to cook at home and I wanted to share some of my recipes and cooking ideas with you all! Subscribe and see what - Tracey Makes

2 sticks of unsalted butter (room temp) *Use 2 1/2 sticks of butter, if not using Heavy Whipping Cream*
8 oz cream cheese (room temp) *I used Philadelphia Cream Cheese
1/2 cup shortening (room temp) * I used Crisco shortening bars
5 Eggs (room temp)
1 tsp Pure Vanilla ext
3 cups granulated sugar *I used C&H Pure Cane Sugar
3 cups Cake Flour (sifted)
1 tsp Baking Powder (sifted)
1/4 tsp Fine Sea salt (sifted)

**Optional**
1 cup Heavy Whipping Cream - mix using hand-mixer (to fold into the batter)
The heavy cream helps moisten it and keeps the cake texture tender.. you’ll love it, give it a try!
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Preheat oven to 320-325 F. In a large bowl cream together butter, cream cheese, and shortening.
Add eggs, one at a time, and mix on low after each egg, add sugar then add vanilla extract. Set aside.
In a large bowl sift together flour, baking powder, and salt. (give a quick whisk)
Add dry ingredients to wet ingredients, mixing gently until the batter is fluffy. (do a little at a time)
** If you choose to make the whipped cream - fold in at this time **
Prepare a bundt pan with grease and flour.
Gently spoon the batter into the prepared pan. Place bundt pan on middle rack for 1hr and 15mins to 1hr and 25mins(depending on oven internal temp) check after 1hr and 15mins.

Once done cooking and toothpick or skewer comes out clean, place on a cooling rack in the bundt pan and
let cool for 7-10mins (Don't let cake stay in the hot pan too long it will cont to cook/get browner)

** Tip - if cake seems to be browning too fast before it's finished cooking tent a small piece of foil over the cake to finish cooking. **
** weigh or use spoon-in method when measuring the Cake Flour**
** A good tool to have is an internal oven thermometer for baking/cooking accuracy **
Rubbermaid Commercial Stainless Steel Instant Read Oven/Grill/Smoker Monitoring Thermometer -



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Equipment used:
MIU 3 Pieces Stainless Steel Mesh Strainer


Cuisinart HM-50 Power Advantage 5-Speed Hand Mixer


Bundt Cake Pan 12 Cup Non Stick


Wire Cooling Rack for Oven Cooking and Baking


Ikea Cutting board - PROPPMÄTT Chopping board


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