Zutaten für The Most Ultimate Buttery Cream Cheese Pound Cake
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Zubereitung von The Most Ultimate Buttery Cream Cheese Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8x4-inch loaf pans or a 4-quart tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 8 ounces cream cheese until smooth and creamy.
- Gradually add 2 cups granulated sugar, beating until light and fluffy (about 5-7 minutes).
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter evenly into the prepared pan(s).
- Gently tap the pans on the counter to remove any large air bubbles.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
152g
Fat
71g
Carbs
18g
