Gradually add each egg one at a time on low speed ensuring that each egg is fully incorporated before adding the next one. Be cautious not, to overmix once all eggs are added.
Step 6: Once you have incorporated the egg stop the mixer. Add in your cake flour, baking powder and salt. Beat everything together on medium speed until it is combined without overmixing.
Step 7: Make sure not to overmix the batter; it should have an incredibly creamy consistency. Use a rubber spatula or a sturdy whisk to turn the batter one more time before pouring or spooning it evenly into the prepared pan. Give the pan a few taps, on the counter to release any trapped air bubbles. Bake the cake for 75 to 95 minutes ensuring that you cover it loosely with aluminum foil halfway through to prevent browning.
Step 8: To check if the cake is done insert a toothpick into it. It should come out completely clean. Keep in mind that this is a cake so don’t worry if it takes longer in your oven.
Step 9: Once baked let the cake cool for 2 hours while still inside the pan. Afterward carefully invert the cooled pound cake, onto either a wire rack or a serving dish. Allow it to cool completely.
Step 10: When you’re ready to serve slice the cake as desired. You can enjoy it on its own. Consider adding some whipped cream and fresh berries as optional toppings.
Tip:
Make sure the eggs are, at room temperature before you add them. If the eggs are cold they might make the batter lumpy. Cause it to curdle when mixed with the ingredients. If the eggs are, at room temperature they will mix in smoothly giving you a velvety and perfectly blended pound cake batter. To bring the eggs to room temperature quickly just put them in a bowl of warm water (not hot) for about 10 to 15 minutes before adding them to the batter.
Frequently Asked Questions:
Can I use salted butter in this recipe?
It’s usually better to use unsalted butter when making a pound cake as it allows you to have control, over the amount of salt. However, if all you have is salted butter you can adjust the recipe by reducing the amount of added salt.
Can I freeze this Cream Cheese Pound Cake?
Absolutely! To freeze it make sure to wrap it using both wrap and aluminum foil. It can be kept frozen for up to three months. Just remember to thaw it in the refrigerator before serving.
Can I substitute all-purpose flour for cake flour?
Although cake flour is recommended for its texture you can definitely use all-purpose flour as a substitute. Just keep in mind that your cake may turn out with a slightly different texture compared to using cake flour.
Ingredients
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