Velvety Pound Delight (Printable Version)
A rich and moist cake blended with cream cheese for a slight tang and unbeatable texture. Sprinkle powdered sugar on top or serve with fresh fruit.
# Ingredients:
→ Cake Mixture
01 -
1/2 cup (120ml) milk
02 -
1 tsp vanilla extract
03 -
8 oz (225g) cream cheese, room temperature
04 -
1/2 cup (115g) unsalted butter, room temperature
05 -
1/2 tsp salt
06 -
1 cup (200g) sugar
07 -
3 large eggs
08 -
1 tsp baking powder
09 -
1 1/2 cups (190g) plain flour
→ Optional Toppings
10 -
Fresh berries
11 -
Powdered sugar for sprinkling
12 -
Whipped cream
# Steps:
01 -
Set your oven to 325°F (165°C). Butter up and dust flour over a 9-inch round or bundt style cake pan.
02 -
Grab a bowl and mix together salt, baking powder, and flour.
03 -
Using a big mixing bowl, whip together cream cheese and butter until silky. Add in the sugar and beat until it's all fluffy (takes roughly 2 minutes). Blend in the eggs one by one, then toss in the vanilla. Slowly alternate adding the dry mix and milk until just blended.
04 -
Pour your mixture into the pan and even it out. Bake for 50-60 minutes or until a toothpick comes out clean when poked in the middle. Let it cool in the pan for 10 minutes first, then place on a rack to cool completely.
05 -
Dust on powdered sugar if you like and pair it with whipped cream or fruit.
# Notes:
01 -
Want it extra soft? Try swapping 1/2 cup of milk for sour cream.
02 -
Zesty idea: Toss in a tablespoon of lemon zest to brighten it up.
03 -
Storage tips: Seal in an airtight box. It lasts 3 days on the counter or up to 5 in the fridge.