cream cheese pound cake iii

Author of this recipe: Bruna Cocker

Creamy pound cake with tangy cream cheese frosting. Perfect for any occasion! #creamcheesecake #poundcakerecipe #bakingsmiles

Tag your creation with #EatsNowRecipes!

Ingredients

• - Cream Cheese (for the filling)
• - All-Purpose Flour
• - Unsalted Butter, Softened
• - Granulated Sugar
• - Eggs
• - Vanilla Extract
• - Baking Powder
• - Lemon Zest (optional for a citrusy twist)
• - Cream Cheese Filling: For added richness and flavor
• - Butter: To ensure a moist texture
• - Sugar: Vital for sweetness; use organic if preferred
• - Eggs: Key ingredient for structure and leavening
• - Vanilla Extract: Adds depth of flavor
• - Baking Powder: Leavening agent to make the cake fluffy
• - Lemon Zest (optional): Enhances the overall taste with a citrusy note

Steps

1. ### How to Make a Delicious Cream Cheese Pound Cake III: A Step-by-Step Guide
3. **Ingredients:**
4. - 2 cups all-purpose flour
5. - 1 cup unsalted butter (room temperature)
6. - 3/4 cup granulated sugar
7. - 3 large eggs (room temperature)
8. - 2 teaspoons vanilla extract
9. - 2 tablespoons heavy cream
10. - 8 ounces cream cheese, softened
11. - 1 teaspoon lemon zest
13. **Equipment:**
14. - Large mixing bowl
15. - Electric mixer or stand mixer
16. - Measuring cups and spoons
17. - Mixing spoon or spatula
18. - 9-inch springform pan
19. - Parchment paper (optional)
21. ### Step-by-Step Instructions:
23. #### Preheat Your Oven and Prepare the Pan:
24. 1. **Preheat** your oven to 350°F (175°C).
25. 2. Grease a 9-inch springform pan with butter or cooking spray. Line the bottom with parchment paper for easy removal.
27. #### Creaming Butter and Sugar:
28. 3. In a large mixing bowl, use an electric mixer or stand mixer fitted with the paddle attachment to **cream** the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
30. #### Adding Eggs and Vanilla Extract:
31. 4. Slowly add the eggs one at a time, ensuring each is fully incorporated before adding the next. After all the eggs are added, mix in the vanilla extract.
33. #### Incorporating Flour and Cream Cheese:
34. 5. Gradually stir in the flour, alternating with small amounts of heavy cream, starting and ending with the flour to prevent the mixture from becoming too wet.
35. 6. **Mix in** 8 ounces of softened cream cheese and 1 teaspoon of lemon zest until well combined and smooth.
37. #### Baking the Cake:
38. 7. Pour the batter into the prepared pan and spread evenly using a spatula.
39. 8. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
40. 9. Allow the cake to cool in the pan on a wire rack for at least 15 minutes before removing it.
42. #### Serving Suggestions:
43. 10. Once cooled, dust with powdered sugar or serve as is. Enjoy with tea or coffee!
45. ### Tips and Tricks:
46. - **Room Temperature Ingredients**: Ensure all ingredients are at room temperature for easier mixing.
47. - **Gelatin Sheets** (Optional): For a more moist cake, you can use 2 gelatin sheets soaked in cold water for 5 minutes before adding them to the cream cheese mixture.
48. - **Lemon Glaze**: To enhance flavor, make a simple lemon glaze by combining powdered sugar with fresh lemon juice and drizzle over the cooled cake.
50. ### Conclusion:
51. Creating a Cream Cheese Pound Cake III is not just about following steps; it's about enjoying the process of baking. This recipe offers a delicious twist on traditional pound cakes, making them perfect for special occasions or everyday treats. Perfect your technique and savor every bite!
53. **Keywords**: Cream cheese pound cake, pound cake recipe, cream cheese, butter, flour, eggs, vanilla extract, heavy cream, baking tips, gluten-free, dessert recipes, lemon zest, easy to make.

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