Cream cheese vanilla pound cake is a simple yet an elegant and delectable cake that can be enjoyed during tea time or after a meal as a dessert. It is soft textured and baked using whole wheat flour and cream cheese as the main ingredients.
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Yield / Serves
1 Â¾ cup whole wheat flour
Â¼ cup corn flour
1 Â¾ tsp baking powder
1 tsp baking soda
1 tin sweet condensed milk(400 gm)
100 grams unsalted butter
100 grams cream cheese
Â½ cup + 1/8 cup (175 ml) water
2 tsp vanilla extract
Melt butter using double boiling method and allow it to cool completely
Sift whole wheat flour, corn flour, baking soda and baking powder 3 to 5 times
Make a small well in the flour mixture and add condensed milk, water, vanilla extract and melted butter.
Whisk gently until there are no lumps.
Add cream cheese and using an electric beater just beat for a min @ speed 1 (Do not overdo this step, otherwise the cake will turn hard)
Pour the cake batter in a well greased pan aligned with parchment sheet.
Level using a spatula as the batter will be relatively thick.
Bake for 50 â€“ 55 mins @ 180 in a preheated oven(preheat @ 180)
Cool completely before slicing and serve as it is or with vanilla buttercream frosting.
Optional ingredient – If you want more sweetness add 1/8 cup sugar.(Dissolve sugar in water before using the water)
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