Cream cheese pound cake, one of the melt in mouth cake I ever made. This cake is so good that you can’t stop eating the cake even after 2 to 3 big slices. I like cream cheese pound cake because it is neither too sweet to my tooth nor sour. This cream cheese pound cake is a perfect balanced cake. The best part of this cake that you can top it with your favorite icing or you just eat it just like that. I love to eat it just as it is, because I want to wbjoe every bit of cream cheese taste in it.
This cream cheese pound cake is one of traditionally made cake and this is not my own recipe. I had this big container of Delecta cream cheese in my fridge and I wast Wondering what to make out of it, and was browsing the internet and I found this recipe ( I don’t remember the site, as it is been too long I made this cake for the first time). I made this cake immediately after seeing the recipe because o was having all the ingredients at home. With lot of exitemexci I was making preparing the batter and at the same time I was praying to God that the cake should turn out good. And to my surprise I simply fell in love with every bit of the cake. You can see in picture the prefect crumbs with brown crust.
Let’s check out the video first to make this perfect crumbs, brown crust cream cheese pound cake
The cream cheese pound cake not only have prefect crumbs and brown crust but it is also pillow soft in texture and that is the reason it just melts in mouth. I can keep praising about this cake but for now let’s quickly check out the ingredients for this pillow soft cream cheese pound cake
Ingredients
1+1/2 cups of maida/ flour
1 cup of sugar
3 eggs
1 teaspoon of vanilla essence
1/2 cup of cream cheese
1/2 cup of butter
Pinch of salt
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Step by step instructions
- In a large mixing bowl add butter and cream cheese and best till the butter and cream cheese becomes smooth
- Gradually add sugar and keep beating the cream cheese mixture
- Now add 1 egg at a time and beat for at least one minute while adding the eggs
- Add vanilla essence and salt
- Scrap the sides of the bowl and add the flour
- Use a spatula to mix the flour in cream cheese mixture
- Now using hand mixing mix the batter for about 2 minutes, to make sure there are no lumps
- Pour the batter in a greased and lined baking pan
- Bake @ pre heated 180 degrees Celsius for about 25-30 minutes
- Do a toothpick test before removing the cake from the oven
Note:
- Use unsalted butter, because cream cheese has salt in it
- Make sure eggs and butter is at room temperature
- Do not over best the batter after adding the flour
- Make sure you sieve the flour at least twice. This helps the cake to rise
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