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Bake Fresh

Bake Fresh

July 1, 2016 · 4 Comments

The ultimate creamcheese pound cake

Cakes· Desserts· Uncategorized

This recipe has been bookmarked for a long time. I am an absolute advocate of what comfort a delicious, perfect pound cake brings is unfathomable. Its a household favorite and needs no frosting or glaze, perfect with a cup of tea for tea lovers. My love for it is twofold as its my family’s favorite as well. When (and if) there is a request to be fulfilled, its usually this. Today what I am going to share is a little different and is tweaked with a secret ingredient.

creamcheese pound cake

But before that, lets try to understand the chemistry of cakes. Vanilla or pound cakes or plain cakes are a little tricky because they have no other flavor that will take care of the taste. It has to be absolutely flawless to standout and no other ingredients like coffee, chocolate, fruits or nuts are there to define the flavor. Its so fascinating to read how each ingredient plays its role in developing a cake structure that Rose Levy Beranbaum has beautifully explained in her book called Cake Bible.

creamcheese pound cake

Pound Cakes name come from the fact that during 18th century, in Europe it  was made using a pound of each butter, eggs, sugar and flour hence the name pound cake. Its an equivalent of Madeira Cake in England. It does’nt typically has any leavening agent and the tenderness comes from mixing and ingredients themselves. In this particular recipe, cream cheese is used as which not only adds moistness and subtle flavor to the cake as well as cuts the sweetness of sugar. I also reduced the sugar by 1/4 cup and the cake turned out nearly perfect. IMG_1336

 
CreamCheese Pound Cake
2016-07-01 14:07:49
Serves 10
A delicious, tender, moist pound cake which needs no frosting or glaze
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Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 6 ounces cream cheese
  2. 1 1/2 cup butter*
  3. 2 3/4 cup sugar**
  4. 3 cups flour
  5. 6 eggs
  6. pinch of salt
  7. 1 tablespoon of vanilla essence
Instructions
  1. Grease and flour 1 10" tube pan or 2 loaf tins measuring 8x4" each.
  2. Beat butter and cream cheese.
  3. Add sugar and beat well till light and creamy.
  4. Add one egg at a time while scraping the bowl every time.
  5. Add in vanilla.
  6. Lastly add sifted dry ingredients and beat on low speed until just mixed.
  7. Give it a good mix with spatula as well to make sure there are no lumps.
  8. Spoon it in a prepared pan.
  9. Bake in a pre-heated oven at 325 F for 45-60 minutes until golden brown.
Notes
  1. * room temperature butter that is not too soft or hard
  2. ** ground sugar is better
  3. This recipe can be easily halved
By Nadia
Adapted from Elizabeths Edible Expereince
Adapted from Elizabeths Edible Expereince
Bake Fresh https://bakefresh.net/

 

Summary
recipe image
Recipe Name
CreamCheese Pound Cake
Author Name
Nadia
Published On
2016-07-01
Preparation Time
30M
Cook Time
1H
Total Time
2H
Average Rating
51star1star1star1star1star Based on 1 Review(s)
Previous Post: « Sunshine Smoothie
Next Post: Japanese Cheesecake »

Comments

  1. Ambreen imam says

    July 3, 2016 at 5:51 am

    Which cream cheese did u use nadia??
    Philly or we can use those cheese spreads like almari ones as well

    Reply
    • bakefresh says

      July 8, 2016 at 6:52 am

      Yes Philadelphia I used, would recommend that only

      Reply
  2. Sara says

    July 3, 2016 at 7:23 am

    Hi nadia
    I want to try this recipe today but i have only 3 eggs if i make it with 3 eggs what is the portion of cream cheese in cup measurement plz?

    Reply
    • bakefresh says

      July 8, 2016 at 6:55 am

      6 ounces is 3/4 cup, so 3 ounces will be 3/8th cup

      Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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We all love chilghozas/pinenuts.Specially my eld We all love chilghozas/pinenuts.Specially my elder one and every winter my father would get them for her.My parents don't even eat or buy chilghozas/pinenuts when my daughter isn't there.(the grandparents love)This year, covid changed everything including our chilghozas supply and access.Last month my father's friend was visiting Riyadh and he surprised us by sending a few packs with him and excited we were would be an understatement.When I went to pick chilghozas, I felt so so homesick and missed my father like anything. Cried and prayed for all this to be over soon - covid 19 that changed 2020.
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Presenting my creation for last episode of our baking challenge which is scones/biscuits/muffins/cupcakes.The idea is to encourage baking from scratch at home! Merely putting together a few ingredients can create an array of baked goodies which are not only delicious but also healthier in terms of no additives preservatives and chemicals in general.
These scones turned out delicious, light, fluffy and soft.
Once your tastebuds are trained for the quality of food you consume,you are not likely to overeat or goto packaged food often.The only thing I would want next time is height. And basically 8 scones and not 14 should be made from this quantity.I went ahead and replaced half of the flour with wholewheat which in my opinion gave depth of flavour without compromising on texture.Good thing about scones is that they can be made sweet or savory and can have various add-ins.The clotted cream or devonshire cream is basically 35% cream, baked and chilled to get that thick skin. Back in pakistan we call it Balai.In my family, balai is always made using boiled and cooked milk, by cooling it overnight to get that thick rustic clotted cream leaving the milk with relatively less fat. That balai can even be used to make brownies or ghee.This balai is usually served with homemade apple jam or murabba (heirloom recipe) with whole apples cooked in sugar syrup for hours.Recipe of scones and jam in comments.Participants in this episode are super talented ladies, dont forget to check out the various scones and cupcakes variations they are postingSadaf @myculinaryfiles
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