Easy Cream Cheese Pound Cake
An easy take on delicious dense yet light and fluffy pound cake.
Ingredients
- 6 large Eggs
- 3 cups Granulated sugar
- 3 sticks Butter melted
- 3 cups Cake flour
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tsp Cream cheese emulsion
- 3 tbsp Sour cream
- 4 tbsp Miracle Whip
Instructions
- Melt the butter and set aside to cool.
- Beat the eggs one at a time.
- Start adding the sugar one cup at a time/
- Then, add the cake flour and baking powder and mix.
- Next, add vanilla extract and cream cheese emulsion and mix.
- Add sour cream and miracle whip.
- Spray the cake pan with baking spray and bake on 325 °F for 1 hour and 30 minutes.
- When it's golden and a tooth pick comes out dry, remove and set aside to cool.
- Remove from pan and serve. Enjoy!
Notes
Room Temperature Ingredients: Make sure your eggs, butter, and sour cream are at room temperature before you start. This helps them mix more evenly into the batter, giving you a smoother, more consistent cake texture.
Measure Carefully: Precision is key in baking. Use the spoon-and-level method for measuring flour: spoon the flour into your measuring cup and level it off with a knife. This prevents the flour from being packed down and ensures you get the right amount.
Creaming Butter and Sugar: Take your time when creaming the butter and sugar together. This step is crucial for incorporating air into the batter, which helps your cake rise and gives it a light texture. Beat them until the mixture is pale and fluffy.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can develop the gluten in the flour, leading to a dense and tough cake.
Check for Doneness: Ovens can vary, so start checking your cake for doneness about 10 minutes before the recommended baking time. Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.
Cooling the Cake: Let your cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely.