Cream Cheese Pound CakeMarch 6, 2008
Deeba’s beautiful pound cake tempted me~ YES! Seriously tempted me to make some moist buttery and yummy pound cake! But i’m out of lemons at home, therefore i’m unable to try her recipe. According to most pound cake lovers, Pound cakes are easy and simple to bake, in terms of technique and ingredients, smell out of this world and tastes better as the days go by… Indeed! I totally agree with all stated above! 😛 the aroma in the kitchen *deep breath* was sooooooo wonderfully buttery!
But sadly, *sigh* it seems like I’m jinx!! with pound cake! >.< i can’t seem to conquer pound cakes >.< *depressed* this is like the… *count fingers* 4th time I attempted on pound cakes? Achieved the dense texture, but it always ended up dry instead of moist. =( anyone knows y?
Attempted on this cream cheese pound cake from allrecipes, highly rated with 5 stars! And over 200 comments… I was full of hope! Hoping that it will turn out wonderful this time~ Followed the instructions clearly, the steps and temperature control, but like before, it did not! T.T it ended up dry… It got to be something wrong with me! *pull hair* sponge cake, chiffon cake I don’t seem to face any problems~ it’s just always pound cakes! >.< I’m depressed! =(
170 g butter
110 g cream cheese
300 g white sugar (Reduced to 150g)
1½ tsp vanilla extract
½ tsp almond extract
215 g cake flour
- Preheat oven to 165 degrees C. Grease baking pan.
- Cream butter, cream cheese and sugar together till light and fluffy.
- Stir in vanilla and almond extracts.
- Add in flour and eggs alternately, beginning and ending with the flour.
- Pour batter into the baking pan. Bake for 60-45mins or until an inserted skewer comes out clean.
.: Baker Lee :.