Dessertscakewhiz5.0
Easy Cream Cheese Pound Cake Recipe
Best, classic, old fashioned, soft, moist, tender, firm, quick, easy cream cheese pound cake recipe, homemade with simple ingredients from scratch.
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Abeer Rizvi📖 cakewhiz
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pan
- spatula
📝 Preparation Steps
1
In a large mixing bowl, mix together butter and cream cheese until smooth.
Butter (Unsalted, Room temperature)1.5 cupsCream cheese (8 oz. )1 package
2
Add sugar until and mix until light and fluffy (Takes about ⏱️ 5 minutes).
3
Add eggs, one at a time. Beat just long enough to combine the eggs with the mixture.
Eggs (Large)6
4
Add vanilla extract and almond extract and mix until smooth.
Vanilla extract2 tsp
5
In a separate bowl, whisk together flour and salt.
Salt1 tsp
6
Dump this dry mixture into the wet mixture and mix until just combined. DO NOT OVER-MIX!
7
Pour batter in 2 greased and floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
8
Bake at 325 degrees for ⏱️ 60-75 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.Note: If the tops starts to become very dark and brown, cover the top with a foil paper tent.
9
Allow the cake to cool down for ⏱️ 10 minutes. Then, remove it from the pan and let it cool completely on a cooling rack.
10
Cover it in saran wrap and chill in fridge overnight. This way, you will be able to slice perfectly smooth slices the next day without any crumbs.
11
Prior to serving, spread whipped cream on top of the cake and decorate with fresh berries. Enjoy!
Fresh berries (Strawberries, Raspberries, Blueberries e.t.c.)1 cup
Nutrition Facts
calories
471 kcal
fat Content
24 g
serving Size
1 serving
sugar Content
39 g
sodium Content
367 mg
protein Content
5 g
cholesterol Content
125 mg
carbohydrate Content
57 g
saturated Fat Content
14 g
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