Instructions:
Preheat oven to 325 °F (160 °C). Grease a 10-inch tube pan or bundt pan with some flour.
In a large bowl, beat together softened unsalted butter, cream cheese and granulated sugar until fluffy and light.
Add eggs one at a time beating well after each addition; mix in vanilla extract.
Gradually blend in flour and salt into the creamed mixture until well combined.
Pour into prepared pan spreading evenly over top.
Bake in preheated oven for 1 hour and 30 minutes to 1 hour and 45 minutes or until toothpick inserted into center comes out clean.
Let cake cool in pan about fifteen minutes then remove from pan and transfer to wire rack to cool completely.
How to make Cream Cheese Pound Cake:
Make sure butter and cream cheese are allowed to reach room temperature before beginning the recipe.. This will ensure a smooth and creamy batter.
Creaming the butter, cream cheese, and sugar together until light and fluffy is crucial for the texture of the pound cake. Be sure to beat them well.
Be careful not to overmix the batter once you add the flour, as this can result in a tough cake. Mix until just combined.
Health Benefits of Cream Cheese Pound Cake:
Though undoubtedly indulgent, it can be relished moderately even in your balanced diet since it has eggs which provide proteins while butter and cream cheese provide calcium and fat-soluble vitamins although as an occasional treat because of its high amounts of calories and sugars.
Nutritional Information: (Per serving)
Calories: 380
Total Fat: 21g
Saturated Fat: 12g
Cholesterol: 135mg
Sodium: 160mg
Total Carbohydrates: 43g
Dietary Fiber: 0g
Sugars: 30g
Protein: 5g
Variations on Cream Cheese Pound Cake:
For a zesty flavor, grate one orange or lemon into your mixture.
Also, add a tablespoonful of juice from either oranges or lemons for more taste.
A great dessert is serving slices of Cream Cheese Pound Cake with fresh berries and whipped cream.
Frequently Asked Questions (FAQs):
Q:Can I substitute unsalted butter for salted butter?A: If you want to control the amount of salt in your recipe, you would better go for unsalted butter instead.
Q: Can I freeze Cream Cheese Pound Cake? A: Certainly, it can be stored for up to 3 months. Make sure that you wrap it tightly with plastic wrap and then foil before freezing. Before serving, it should be placed in the refrigerator overnight in order for it to thaw out completely.
Q: Q: Can I use cake flour instead of all-purpose flour? A: Yes, you can do this in order to have a cake with a softer texture, but quantity may require slight adjustment.
Conclusion:
Cream Cheese Pound Cake is one of those timeless classic desserts that everyone will love. When served plain or garnished with fresh fruits and whipped cream, it is bound to be an instant favorite among friends and family members. Why not enjoy a slice of this iconic dessert today?
