1 ½ cup butter (340 grams/3 sticks) room temperature
8ozcream cheese (226 grams) room temperature
2 cups castor sugar (500 grams)
½ cup light brown sugar (125 grams)
2 teaspoon vanilla essence
6eggs (large)
3cupall-purpose flour (390 gram)
1 teaspoonbaking powder (10 gram)
½ teaspoonbaking soda (5 gram)
Instructions
Preheat the oven to 325 F and grease a 10-inch bundt pan with baking spray.
In an electric mixer with paddle attachment cream butter, cream cheese and sugar until nicely combined and the texture is light and fluffy. Now add salt, vanilla essence and one egg and mix well. Now add the rest of the eggs, one by one, mixing well after each addition.
In another bowl, sift flour, baking powder and baking soda together.
Add the dry ingredients to the wet ingredients and incorporate it until just combined.
Pour the mixture to the bundt pan and put it in the middle rack of the oven. This cake will take anywhere from 60 – 80 minutes to bake. Check with a skewer coming out clean in the middle of the cake.
Cool down the cake before serving.
Serve it with any fruit of your choice – berries, chocolate ganache or a dollop of whipping cream.
Notes
Bake slowly: The pound cakes are dense in nature and it needs a relatively cooler oven to bake evenly and properly.Ingredients at Room Temperature: Have the ingredients in room temperature for a great texture. The ingredients at room temperature helps to bake a uniformly textured cake with a nice crumb.Creaming: Make sure the butter, cream cheese and sugar are beaten very well until the color is changed and it looks fluffier and more creamier.