Cream Cheese Pound Cake Recipe

Cream cheese lends a pound cake a rich, creamy feeling and the butter just makes the cake melt in the mouth. This richly cream-laded cake is generally moist with a dark golden-brown sweet and crispy crust all around it. Lemon or orange zest is usually added to bring that extra citrus flavor in it. One can add chocolate chips, dried fruits, and nuts in this cake but should avoid adding fresh fruits.

Ingredients:

• All-purpose flour, 3 cups
• Unsalted butter, 1½ cups
• Cream cheese, 1.8 oz.
• Castor sugar, 3 cups
• Large eggs, 6
• Baking powder, 1 tsp.
• Baking soda, ½ tsp.
• Salt, ½ tsp.
• Vanilla extract, 1 tbsp.

In a large glass bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Using an electric beater, beat the unsalted butter and cream cheese until smooth and well-blended. Add the castor sugar in three parts, and beat well after each addition, until the mixture is light and fluffy. Add one egg at a time and beat continuously.

Lastly add the vanilla extract and beat for a couple of seconds more. Stir in the sifted flour, and beat until well-blended. Pour the cake batter into a greased pan, and bake in a 350 °F preheated oven for 1 hour and 20 minutes. Insert a toothpick to check if the baking is complete. Remove the pan from the oven and let it cool down completely before removing the cake from it.

Ingredients:

• Flour, 3 cups
• Cream cheese, 3 oz.
• Butter, 1 cup
• Shortening, ½ cup
• Eggs, 5
• Buttermilk, 1 cup
• Vanilla extract, 1 tsp.
• Lemon extract, 1 tsp.
• Baking powder, 1 tsp.
• Salt, ½ tsp.
• Prepared strawberry topping
• Fresh strawberry, ½ cup

In a large bowl, beat the butter with the cream cheese and shortening until smooth. Gradually add the sugar and beat until the mixture turns light and fluffy. Add the eggs, one at a time, and beat after each addition. Sift the flour, baking powder, and salt together in a bowl. Add it alternately with the buttermilk to the creamed mixture, beating until blended.

Then add the vanilla and lemon extract. Stir in the fresh strawberries gently with a spoon. Pour the batter into a greased cake pan and bake it in a 350 °F preheated oven for an hour and 20 minutes. Insert a toothpick in the cake to check if it comes out clean. Once the cake has completely cooled off, gently shake it off from the pan. Spread the strawberry topping over the top, and serve.

Ingredients:

• All-purpose flour, 1½ cups
• Blueberries, 1 cup
• Cream cheese, 3 oz.
• Unsalted butter, 4 oz.
• Sugar, 1½ cups
• Large eggs, 4
• Baking powder, ½ tsp.
• Vanilla extract, 1 tsp.
• Lemon zest (grated), 1 tsp.

Sift the flour, baking powder, and salt together in a mixing bowl. Beat the butter and cream cheese in another bowl. Add the sugar to it, and beat until fluffy. Continue beating in one egg at a time. Add the sifted flour mixture, vanilla extract, and lemon zest, and beat until all ingredients have blended well.

With a spoon, gently fold in the blueberries, and pour the batter in a greased pan. Bake until the inserted toothpick comes out clean. Cool the cake before serving.

Above recipes are easy to make and need little time to prepare. For all those who are hard-pressed for time, it is easy to incorporate ready-made cake mixes, and achieve the same creamy rich moist cakes.