Cream Cheese Pound Cake. I have been making this pound cake for years, with only small changes. Start with ROOM TEMPERATURE butter,(REAL butter) cream cheese and eggs which makes for easier mixing and a more creamy outcome, and using cake flour. Cream Cheese: Cream cheese is the difference between dry pound cake and moist pound cake.
This Cream Cheese Pound Cake is no exception. It has a lovely golden brown crust that is sweet and so wonderfully crisp on the day it's made. It is important when making this pound cake to have the cream cheese, butter and eggs at room temperature as this enables the maximum amount of air to. You can cook Cream Cheese Pound Cake using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Cream Cheese Pound Cake
- Prepare 1 1/2 cup of All-purpose flour.
- Prepare 1 1/2 cup of Whole-wheat pastry flour.
- You need 1 1/2 tsp of Baking powder.
- You need 1/2 tsp of Salt.
- Prepare 3 large of Eggs.
- It’s 1/2 cup of Nonfat buttemilk.
- You need 1/3 cup of Canola oil.
- Prepare 2 tbsp of Light corn syrup.
- It’s 1 tbsp of Vanilla.
- It’s 6 large of Egg whites.
- It’s 2 cup of Sugar, divided.
- You need 1/2 cup of (1 stick) unsalted butter, softened.
- You need 8 oz of Neufchatel cheese (be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat..
Cream Cheese Pound Cake – This easy pound cake recipe is a family favorite dessert and the perfect cake for any occasion. The cake is made in a bundt pan, which makes the cake super pretty. I love the look of bundt cakes. It's worth mentioning again just how amazing this cake is.
Cream Cheese Pound Cake step by step
- Preheat oven to 325°. Coat a 12-cup Bundt pan with cooking spray and dust with flour..
- Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended..
- Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form..
- Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly..
- Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched. 1 hour to 1 hour and 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing..
Everything about it from the golden crust to the delicate yet dense cake crumb is absolute perfection. The flavor is so outstanding that you do not need any frosting or glaze on this cake. Cream Cheese Pound Cake makes a delicious, family favorite pound cake recipe. This Cream Cheese Pound Cake is a recipe she loves to bake a lot. It's so simple to make with only seven ingredients and turns out perfectly every time.
