Ingredients for Philadelphia Cream Cheese Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- Philadelphia Cream Cheese
- 2 cups granulated sugar
- 4 large eggs
- Cake Flour
- Vanilla Flavoring
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How to Make Philadelphia Cream Cheese Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- Ensure all ingredients are at room temperature. This is crucial for proper mixing and texture.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 8 ounces of softened Philadelphia cream cheese until light and fluffy. Use an electric mixer for best results.
- Gradually add 2 cups granulated sugar, beating until well combined.
- Add 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared tube pan and place the pan in the cold oven. This helps the cake bake evenly.
- Turn the oven on and bake for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 1 hour 15-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
202g
Fat
95g
Carbs
25g
