Cream Cheese Pound Cake

Cream Cheese Pound Cake

This recipe is one of my fave…
The slighhtly taste of cheese, moist and yet slightly crunchy at outside just so tasty..
Its perfect with tea or coffee..

You can add some lemon yest to the sugar and stir them together until the sugar is moistened just before you put sugar into the cream cheese and butter mixture – just to add the taste…

So here is the recipe…

Cream Cheese Pound Cake

170gr butter or margarine, softened in room temprature
115gr cream cheese, softened in room temprature
200gr sugar
3 large eggs
190gr bread flour
1 tablespoon vanilla powder

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

Combine flour and salt; gradually add to butter mixture, folded and mixed with spatula just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 18cm Bundt pan.

Bake at 160C for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack