Moist & Delicious Cream Cheese Pound Cake with a Hint of Vanilla
1 hour 25 minutes
784 reads
About Moist & Delicious Cream Cheese Pound Cake with a Hint of Vanilla
Experience pure pound cake bliss with this incredibly moist and flavorful Cream Cheese Pound Cake, delicately infused with vanilla. Imagine sinking your fork into a slice with a luxuriously tender crumb – it's pure heaven!The secret? Cream cheese elevates this classic to new heights, creating a rich texture that melts in your mouth. With easy-to-follow instructions, baking this perfect cake is a breeze, regardless of your skill level.Enjoy a slice plain or dress it up with your favorite frosting or glaze. From simple afternoon treats to elegant celebrations, this versatile cake is the perfect centerpiece for any occasion.
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Recipe Time & More
Prep30 minutes
Cook55 minutes
Total1 hour 25 minutes
Ingredients
Dry Ingredients
- ¾ cup Wheat Flour whole
- ¼ cup Corn Flour
- ¾ tsp Baking Powder
- 1 tsp Baking Soda
Wet Ingredients
- 1 can (14 oz) Sweetened Milk condensed
- 100 gm Butter melted and cooled, unsalted
- 100 gm Cream Cheese softened
- ⅝ cup Water
- 2 tsp Vanilla Extract
Instructions
- Melt the unsalted butter using a double boiler or in the microwave in short bursts. Set aside to cool completely.
- In a large bowl, whisk together the whole wheat flour, corn flour, baking powder, and baking soda. Sifting the dry ingredients several times creates a lighter, airier cake.
- Make a well in the center of the dry ingredients. Add the sweetened condensed milk, water, cooled melted butter, and vanilla extract.
- Whisk the wet and dry ingredients together gently until just combined. Be careful not to overmix.
- Add the softened cream cheese to the batter. Beat with an electric mixer on low speed for about 1 minute, or until the cream cheese is just incorporated. Overmixing at this stage can make the cake tough.
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve as is or frost with your favorite frosting.
Recipe Notes
Good To Know
- For an extra moist crumb, allow all your dairy ingredients (cream cheese, butter, and condensed milk) to come fully to room temperature before mixing.
- If you want more sweetness, add 1/8 cup of sugar (dissolved in the water before adding it to the other ingredients).
- If you'd like to accentuate the vanilla flavor, scrape the seeds from half a vanilla bean into the batter or add a splash of vanilla bean paste.
- To create an eye-catching presentation, dust the cooled cake lightly with powdered sugar or drizzle with a simple glaze made from cream cheese and a touch of lemon juice.
Expert Tips
- Don't overmix the batter. Overmixing can lead to a tough cake.
- Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely in the pan before frosting or glazing.
Storage Instructions
- This cake stays tender for several days. Store it tightly wrapped at room temperature for up to 3 days, or in the fridge for a week. Bring to room temperature before serving for the best texture.
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Recipe Nutrition
Calories: 163kcalCarbohydrates: 15gProtein: 2gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 5000mgFiber: 1gSugar: 1g
Rajeswari Annamalai
Articles: 100
5 Comments
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This looks so inviting! Thank you.
Such a flavorful dish! Can’t wait to taste it.
Such a perfect dish! Thank you.
This is exactly what I was looking for!
Looks so incredible! Thank you for sharing.