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4.67 from 12 votes

Cream Cheese Pound Cake

The cake is beautiful to look at and turns out to be incredibly delicious. This is one of my favourite recipes. Very easy, and quick to make, with an amazing outcome. As the cake comes out of the oven the aroma is very inviting and the interior turns out cotton soft. You must give it a try. When very carefully with mittened hands you take out that bundt cake pan from the hot oven, the aroma will scatter around like music. As you slice into the cake, true joy will surround you.  It’s no less than magic, that is why people call baking a therapeutical journey. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Baking, baking cake, bundt cake, cakes, creamcheese pound cake, pound cake
Cuisine: cake, creamcheese pound cake, desserts
Keyword: bundt cake, creamcheese pound cake, Dessert, Food Photography, Food Styling, poundcake recipe
Servings: 8 people
Calories: 133kcal

Equipment

  • oven
  • Hand blender

Ingredients

  • 150 gm butter (room temperature)
  • 150 gm cream cheese (room temperature) https://amzn.to/38xWhli
  • 1 cup granulated white sugar 1
  • 3 whole eggs (room temperature)
  • 1 tbsp vanilla extract  https://amzn.to/2UYzOtW
  • 2 tsp lemon juice 
  • 1 whole Zest of one lemon (optional)
  • 1 and 1/2  cup all-purpose flour 
  • 2 tsp cornstarch 
  • 1 tsp baking powder 
  • 1/4th tsp baking soda 
  • 1/2 tsp salt

Instructions

  • Preheat the oven ay 160*c and Butter and flour an 8-inch bundt pan.
    In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth.
  • Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). https://amzn.to/2SzixWs
    Add the vanilla, lemon juice and lemon zest and beat until incorporated. 
  • Add the eggs, one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl as needed.
    Once done, on the top of prepared batter sift the flour, corn starch baking powder, baking soda, and salt. 
  • Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. https://amzn.to/2V4hkZ3 Bake for about 50 - 55 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
  • Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes.
    Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.
    Serve and enjoy!

Nutrition

Serving: 1slice | Calories: 133kcal