Butter Pound Cake With Cream Cheese Glaze A Delicious Dessert Recip Directions. preheat oven to 325 degrees f (160 degrees c). grease and flour a 10 inch tube pan. beat butter and cream cheese together with an electric mixer in a large bowl until smooth. beat sugar into butter mixture until light and fluffy. the mixture should be noticeably lighter in color. add the eggs two at a time, allowing each pair of. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. careful not to overmix after the eggs have been added. once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. beat on medium speed *just* until combined. do not overmix.
Cream Cheese Pound Cake The Recipe Critic Preheat the oven to 350 degrees f, generously mist a 12 cup bundt pan * with non stick spray, and coat it liberally with flour. place the cream cheese, butter, and sugar in a large mixing bowl and cream together on medium high speed until very pale and very fluffy (approx. 5 to 7 full minutes). Instructions: for the cake: preheat oven to 325°f. cream together the sugar, butter and shortening until smooth then beat in vanilla. add eggs, one at a time, until fluffy. in a separate bowl, sift together the dry ingredients (flour, baking powder, and salt). add this flour mixture and the evaporated milk to the original mixture alternately. Add the softened cream cheese and mix again until fluffy. alternate adding the eggs and flour while mixing. finally, add the vanilla and mix. pour into a prepared pan and bake for one hour and 15 minutes, or until a cake tester comes out clean. allow the cake to cool, flip over, and drizzle with icing or frosting. Generously coat a 10 inch tube pan with shortening; dust with flour. beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. gradually add sugar, beating until light and fluffy, about 5 minutes. add eggs; beat until just blended, about 30 seconds.
Velvety Cream Cheese Pound Cake Add the softened cream cheese and mix again until fluffy. alternate adding the eggs and flour while mixing. finally, add the vanilla and mix. pour into a prepared pan and bake for one hour and 15 minutes, or until a cake tester comes out clean. allow the cake to cool, flip over, and drizzle with icing or frosting. Generously coat a 10 inch tube pan with shortening; dust with flour. beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. gradually add sugar, beating until light and fluffy, about 5 minutes. add eggs; beat until just blended, about 30 seconds. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes). gradually add the sugar and mix until light and fluffy. add the eggs, one at a time, mixing well after each addition, followed by the vanilla. slowly add the cake flour and mix until combined. Continue to pour the batter into the prepared bundt cake pan and tap it on the counter to release air bubbles. place the cake in the preheated oven and bake for 1:15 1:25 minutes or until an inserted toothpick comes out perfectly clean. let the baked cake cool on a rack for about 20 minutes.