How to Make Spicy Cream Cheese Pound Cake

Healthy food is food that includes a number vitamins and minerals that the physique desires to remain healthy. For that we can't just cook dinner foodstuff especially for kin we love. When you are seeking thoughts for cooking for the family in these days or desire to cook dinner this Cream Cheese Pound Cake recipe then you've come to the correct place. Find the best Cream Cheese Pound Cake recipes purely on our blog and find different recipes too. We current purely the best of those Cream Cheese Pound Cake recipes.

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The ingredients needed to cook Cream Cheese Pound Cake:

1. Provide 1 pack (8 oz) of Cream Cheese.
2. Prepare 3 sticks of butter softened.
3. Get 3 cups of Cake Flour or All-Purpose.
4. Prepare 3 cups of white Sugar.
5. Take 6 of Eggs.
6. You need 1 tablespoon of Vanilla Extract.
7. Use 1/2 tablespoon of Almond Extract (optional).
8. Get 1/4 tsp of salt (a pinch).
9. Use of Icing:.
10. Get 1 to 2 cups of confectionary sugar.
11. You need 1 to 1 1/2 Tbsp of milk.
12. Use of Vanilla or lemon (optional).

Steps to make Cream Cheese Pound Cake:

1. Preheat over at 325°F.
2. Combine all ingredients except eggs & flour. Mix with hand mixer..
3. Once mixed add eggs and mix another minute or two until well combined..
4. Add 1 cup cake flour or all-purpose flour (whichever your using) at a time to moist mixture..
5. Spray bunt pan with cooking spray or flour the traditional way..
6. Add mixture to greased bunt pan and bake for 90 minutes at 325°.
7. Once done (check with toothpick) take out oven and let set for about 15-20 minutes. Flip cake on to serving dish and continue to let cool..
8. OPTIONAL....icing if desired. 1 cup confectionery sugar & 1 tablespoon milk....mix in a small bowl and drize over cake once its cooled. Use 2 cups confectionery sugar & 1-1/2 tablespoons of milk if you want your icing thicker. A tab of vanilla extract (or any flavor you desire) lemon is good as well. ENJOY.

Butter: Butter is the base of pound cake. Traditionally, pound cake is made with one pound of butter, one pound of flour, one pound of sugar and one pound of eggs. The recipe evolves over time and many other ingredients are added in the classic pound cake recipe, so does the quantity of the main ingredients. Martha Stewart For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

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