Vanilla & cream cheese pound cake
This Vanilla & Cream Cheese Pound Cake combines rich vanilla flavors with a creamy texture, creating a moist and dense cake perfect for any occasion. It's a simple mix of butter, sugar, cream cheese, and eggs, baked to perfection for a delightful treat.
Cook time 25 min
Prep time 20 min
Ingredients:
2 tbsp butter1 cup sugar
2 tsp vanilla extract
1 cup cream cheese
3 eggs
1.50 cups all-purpose white wheat flour
1 tsp baking powder
1/2 cup powdered sugar
Vanilla & Cream Cheese Pound Cake is a delightful treat that marries the rich flavors of vanilla and creamy texture of cream cheese. Perfect for any occasion, this pound cake is sure to impress your family and friends with their moist, dense, and delicious profile.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer, beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
Add the vanilla extract and the softened cream cheese to the butter and sugar mixture. Continue to beat until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. This helps to incorporate more air into the batter, which will give your pound cakes a lighter texture.
In a separate bowl, combine the all-purpose white wheat flour and baking powder. Stir to ensure the baking powder is evenly distributed.
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can affect the texture of the cake.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for a finishing touch.
Slice and serve your Vanilla & Cream Cheese Pound Cake on its own or with a side of fresh berries or a dollop of whipped cream. Enjoy!
Vanilla & Cream Cheese Pound Cake is an elegant dessert that combines simple ingredients to create something truly special. With the tips provided, you can bake the perfect pound cake that is moist, flavorful, and sure to be a hit at any gathering. Enjoy your baking journey and savor every bite!
Vanilla & cream cheese pound cake FAQ:
Bake the pound cake for 50-60 minutes at 350°F (175°C). It’s done when a toothpick inserted in the center comes out clean.
Use a standard loaf pan to bake this pound cake. Grease and flour it or line it with parchment paper for easier removal.
Yes, you can substitute regular cream cheese with reduced-fat cream cheese. However, altering the sugar or flour type may affect the texture and flavor.
Store the cooled pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months.
Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it’s wet with batter, it needs more baking time.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting, especially the cream cheese, to achieve a smoother batter.
- Do not overmix the batter; mix just until the ingredients are combined to avoid a dense cake.
- Grease and flour your baking pan thoroughly to ensure the cake doesn't stick.
- For an extra burst of flavor, consider adding a pinch of salt to the batter.
- Use a toothpick to check for doneness; insert it into the center of the cake, and if it comes out clean, the cake is done.
Nutrition Facts
6 ServingsCalories 450kcal
Protein 10g
Carbohydrates 77g
Fiber 0.94g
Sugar 50g
Fat 13g
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