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CREAM CHEESE POUND CAKE

CREAM CHEESE POUND CAKE  This rich, buttery and sweet cream cheesecake is everyone's favorite for breakfast, afternoon tea, or dessert a...

CREAM CHEESE POUND CAKE 

This rich, buttery and sweet cream cheesecake is everyone's favorite for breakfast, afternoon tea, or dessert at any time of the day. This cake recipe is a keeper, bake today! 

INGREDIENTS

3 sticks (1 1/2 cups or 340 g) unsalted butter, room temperature

6 large eggs

3 cups sugar

8 oz. (1 bar/226 g) cream cheese, room temperature

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons salt

nonstick cooking spray

INSTRUCTIONS :

Preheat oven to 350°F (176°C). Using an electric mixer, beat the butter and cream cheese until smooth. Add sugar; beat lightly and fluffy for about 5 minutes. Add the eggs one at a time and beat well after each addition. Add vanilla. In a low mixer, add flour and salt in two additions and beat until mixed. 

Generously coat two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans (1 1/2 quarts each) with cooking spray; pour batter immediately (pan looks full) Tap the trays on the work surface to remove large air bubbles. 

Bake until golden brown and when inserting a toothpick in the middle comes out almost clean, 60 to 75 minutes (if the tips are browned too quickly, tent with foil). 

Let cool in the pan for 10 minutes. Take out the cakes and let them cool completely upside down on a wire rack. 

Source: Everyday Food, December 2003


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