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Moist and buttery cream cheese pound cake

Cream Cheese Pound Cake

Moist and buttery pound cake with a tangy cream cheese flavour
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
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Ingredients
  

  • 170 gms butter, at room temperature
  • 100 gms cream cheese, at room temperature (see notes)
  • 1 cup caster sugar (190 gms)
  • 2 tbsp plain yoghurt or curd, at room temperature
  • 1 tsp vanilla extract
  • 2 eggs, at room temperature (see notes)
  • 1 and 1/2 cups all-purpose flour (180 gms)
  • 3/4 tsp baking powder
  • 1/4 tsp salt if using unsalted butter

Instructions

  • Preheat the oven to 160 C. Line a 9x5 loaf tin with baking paper, leaving an overhang for easy removal. Set aside.
  • In a mixing bowl, beat the butter and cream cheese together on medium speed with a hand mixer, until smooth and creamy. Add the sugar and beat again till light and fluffy. Now add the yoghurt and vanilla and beat briefly once more.
  • Add the eggs one at a time, beating on low speed until combined, but do not over beat.
  • Now sift in the flour, baking powder and salt. Use a spatula to fold it in gently, till the flour is no longer visible and the batter is thick and smooth. Do not over mix the batter at this stage or your cake will turn out dense
  • Pour into the prepared baking tin, smoothen the top and bake for 1 hour until a toothpick poked in the center comes out clean. Start checking for doneness at about 45 minutes since ovens vary, and cover the top loosely with foil if it's browning too much.
  • Let the cake cool in the tin for 20 minutes, then use the paper overhang to lift it out and place on a wire rack to cool completely. Slice into pieces and dig in!
  • Store in an airtight tin at room temperature for 4 to 5 days, and in the fridge for about a week, bringing it to room temperature before eating. In humid weather, I prefer keeping it in the fridge after the first couple of days. Happy baking!

Notes

*A pound cake without eggs is no longer a pound cake so I can't recommend a substitute for the eggs here to produce the same result. Instead, try this eggless butter cake, the flavour is similar but you could also experiment with adding cream cheese to it.
*I usually use La Cremella or D'Lecta cream cheese, but Mooz and Britannia are other Indian brands you can use as well. I haven't tried homemade cream cheese or a cream cheese substitute here.
* Adapted from Sally's Baking Addiction