Easy CREAM CHEESE Pound Cake Recipe ☕️ Bake with me
Cozy Food With Sam
151 views
Indulge in this rich, melt-in-your-mouth cream cheese pound cake that is incredibly easy to make with everyday pantry staples.
It’s the ultimate buttery, rich and velvety treat to pair with your afternoon tea or coffee!
Please Like 👍 the video and Subscribe 🔔 to my channel, it would mean the world to me! Thank you! ☺️
Easy Cream Cheese Pound Cake Recipe
Serves 10-12 people
✅ Ingredients:
150 grams salted butter, softened + room temperature
150 grams confectioners' sugar
150 grams cream cheese, room temperature
3 eggs (approx 160 grams), room temperature
170 grams plain flour or all purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
55 grams milk, room temperature
✅ Process:
1: Preheat oven to 160 Celsius / 325 Fahrenheit
2: Grease and line an 8½ x 4½ loaf tin with parchment paper
3: In a bowl, add butter and sift confectioners’ sugar. Add vanilla extract
4: Mix on low speed for 10-15 seconds first to mix the sugar with the butter. Then increase speed to medium high (speed 8) and mix for 5 minutes until very light and fluffy
5: Add the cream cheese, scrape down the sides and bottom of the bowl. Mix on medium high (Speed 8) for 2 minutes.
6: After 2 minutes, turn the speed to Low and start adding the eggs one at a time, mixing well for 10-15 seconds between each addition
7: After adding all the eggs, scrape down the sides and bottom as the eggy bits can settle to the bottom. Mix on medium high (speed 8) for 2 minutes.
8: Sift in the plain flour, baking soda, baking powder and salt. Mix on low for 10-15 seconds until partially combined.
9: Add the milk and mix on low for 20-25 seconds until it looks glossy. Do not over-mix.
10: Finish the final folding by hand. Go all the way to the bottom of the bowl to fold ensuring there are no dry flour pockets or unmixed batter.
11: Add to the prepared tin, tap against the work surface to release air pockets. Smooth out with an offset spatula
12: Make about a 1-inch slit in the centre with your offset spatula.
13: Bake at 160 Celsius or 325 Fahrenheit for about 55 minutes to 1 hour or until a skewer inserted in the centre of the cake comes out clean with just a few moist crumbs (no raw or wet batter)
14: Let it cool in the tin for about 20 minutes then transfer to a wire rack to cool completely.
15: Dust with confectioners’ sugar. Slice and serve.
1 Comments
Easy CREAM CHEESE Pound Cake Recipe ☕️ Bake with me
Cozy Food With Sam
151 views
Indulge in this rich, melt-in-your-mouth cream cheese pound cake that is incredibly easy to make with everyday pantry staples.
It’s the ultimate buttery, rich and velvety treat to pair with your afternoon tea or coffee!
Please Like 👍 the video and Subscribe 🔔 to my channel, it would mean the world to me! Thank you! ☺️
Easy Cream Cheese Pound Cake Recipe
Serves 10-12 people
✅ Ingredients:
150 grams salted butter, softened + room temperature
150 grams confectioners' sugar
150 grams cream cheese, room temperature
3 eggs (approx 160 grams), room temperature
170 grams plain flour or all purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
55 grams milk, room temperature
✅ Process:
1: Preheat oven to 160 Celsius / 325 Fahrenheit
2: Grease and line an 8½ x 4½ loaf tin with parchment paper
3: In a bowl, add butter and sift confectioners’ sugar. Add vanilla extract
4: Mix on low speed for 10-15 seconds first to mix the sugar with the butter. Then increase speed to medium high (speed 8) and mix for 5 minutes until very light and fluffy
5: Add the cream cheese, scrape down the sides and bottom of the bowl. Mix on medium high (Speed 8) for 2 minutes.
6: After 2 minutes, turn the speed to Low and start adding the eggs one at a time, mixing well for 10-15 seconds between each addition
7: After adding all the eggs, scrape down the sides and bottom as the eggy bits can settle to the bottom. Mix on medium high (speed 8) for 2 minutes.
8: Sift in the plain flour, baking soda, baking powder and salt. Mix on low for 10-15 seconds until partially combined.
9: Add the milk and mix on low for 20-25 seconds until it looks glossy. Do not over-mix.
10: Finish the final folding by hand. Go all the way to the bottom of the bowl to fold ensuring there are no dry flour pockets or unmixed batter.
11: Add to the prepared tin, tap against the work surface to release air pockets. Smooth out with an offset spatula
12: Make about a 1-inch slit in the centre with your offset spatula.
13: Bake at 160 Celsius or 325 Fahrenheit for about 55 minutes to 1 hour or until a skewer inserted in the centre of the cake comes out clean with just a few moist crumbs (no raw or wet batter)
14: Let it cool in the tin for about 20 minutes then transfer to a wire rack to cool completely.
15: Dust with confectioners’ sugar. Slice and serve.
Whip the butter and sugar for about 5 minutes -- most bakers never bother to get enough air to make it light. Not overmixing after you add the flour so it does not become tough and gummy.
This is the textbook example of how to make a pound cake. Thank you for the great video. Never used powdered sugar before in a pound cake but will definitely try it next time. Thank you for all of your work in baking the perfect pound cake.