Cream Cheese Pound Cake
This rich, buttery cream cheese pound cake pairs beautifully with fresh fruit, whipped cream, or a cup of coffee.
Foto: Once Upon a ChefBahan-bahan
- 1⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, softened
- 5 oz brick-style cream cheese, preferably Philadelphia brand, softened
- 1⅓ cups granulated sugar
- 1½ teaspoons vanilla extract
- 4 large eggs
Langkah-langkah
Preheat the oven to 325°F (165°C) and set an oven rack in the middle position. Spray a 9 x 5-inch (23 x 13-cm) loaf pan with nonstick spray (do not use spray with flour).
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment (or use beaters), combine the butter, cream cheese, and sugar. Beat on medium speed until light, about 3 minutes. Mix in the vanilla, then add the eggs one at a time, beating until smooth—about 15 seconds per egg—and scraping down the bowl as needed.
Add the flour mixture and beat on low speed until just combined, scraping down the sides and bottom of the bowl as necessary. Use a rubber spatula to give the batter a final mix, then scrape it into the prepared pan and smooth the top.
Bake for 65 to 75 minutes, or until the cake is golden, well risen, and a tester inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a rack, right side up, to cool completely.
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