Cream Cheese Pound Cake

There are no words to describe the glorious rapture of indulging in this succulent cream cheese pound cake, it is just one of those experiences that you have to enjoy for yourself to get the full effect! This cake is much easier to bake than most people would have you to believe. There are one or two key points you will want to follow exactly, but overall it is a piece of cake! The overpowering addictive compounds of this heavenly cake is so strong that I literally started craving it at 11:30 p.m. last Saturday night and could not rest until I dirtied my entire kitchen to make it! (It was really good the next day for breakfast as well!)

Cream Cheese Pound Cake Instructions and Ingredients

• 1 1/2 Cups(3 Sticks) of softened sweet cream salted butter
• 8 ounces(1 package) of softened cream cheese
• 3 cups of white granulated sugar
• 6 large eggs
• 1 teaspoon of vanilla extract
• 3 cups all purpose flour
• Non-stick cooking spray (I like butter flavored)

Notice that with the butter and cream cheese that I mentioned that it needed to be softened. This is one of the times that you absolutely need to FOLLOW the instructions for the cream cheese pound cake to turn out properly. The butter and cream cheese cannot be melted and they cannot be hard and cold. It is extremely important that they are left out to become room temperature and soft. Trust me, you'll thank me later!

First pre-heat your oven to 350 degrees and start with the SOFTENED(see above notation) butter and cream cheese and beat with an electric mixer until thoroughly combined. Next, you add the sugar and beat until the mixture is light and fluffy. In my experience, this usually takes about 5 minutes or so.

Then, you add one egg at a time, beating the mixture well after adding each egg. Here is the other area you really need to pay attention to. It is imperative to only add one egg at a time and to beat the mixture thoroughly after adding each egg before you add the next egg. I know this takes a bit more time, but the end results are so worth it!

At this point you add the vanilla extract and mix it in well. Take the flour and divide it into two separate parts. You will add each one separately and mix until just combined. A great tip is to have a rubber spatula ready to fold the flour into the mixture before attacking it with the electric mixer. This will keep you from looking like Tony Montana diving into a mountain of cocaine in Scarface when the flour flies all over you and your kitchen!

Liberally spray your bundt pan with the non-stick spray, spoon in the batter, and throw it in the over for about 30 minutes. Since cooking times vary from oven to oven, I suggest carefully checking the cake periodically. I use a wooden chopstick and insert it into the cake. When it comes out clean and batter free, the cake is ready to come out. It is important that you let the cake cool for about 10-15 minutes before attempting to remove it from the pan. This give it a chance to release and not come out looking like the Bride of Frankenstein. Once it is out let it cool completely before serving.

There you go! Told you this cream cheese pound cake was easier than you think. Give it a try and let me know what you think!

 

You may also like my recent poem, I WEEP, or my article on to-do lists!

 

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Posted from my blog with SteemPress : http://papacrusher.vornix.blog/2018/09/06/cream-cheese-pound-cake/

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