Cream Cheese Pound Cake 奶油奶酪磅蛋糕 (中英食谱)
Baking Taitai
Baking Taitai
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  • 195 g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 150 g unsalted butter (soften at room temperature)
  • 150 g Philadelphia cream cheese (soften at room temperature)
  • 140 g caster sugar
  • 3 eggs
  • 60 grams with shell
  • 1/2 tsp vanilla paste (can be replaced by vanilla extract)
  • 1. Sift the flour, baking powder, baking soda and salt together in a mixing bowl.
  • 2. In another bowl, use an electric mixer to beat the butter and cream cheese until smooth. Add in the sugar in three additions, beating well after each addition. Continue beating on medium
  • 3. Lastly, add in the flour mixture and mix till incorporated. Pour the batter into a greased loaf pan, smooth the top and give the pan a few gentle bangs on the table top to release air bubbles.
  • 4. Bake in preheated oven at 175 degree Celsius top and bottom heat for about 50 minutes. After 30 minutes of baking, if you find the top brown too quickly, you can tent it with an aluminium foil to prevent over
  • 5. After removing the cake from the oven, cool it in the pan on a wire rack for about 20 minutes before removing the cake from the pan to cool completely. (This is to prevent the cake from collapsing if you remove it from the pan too soon.)
  • 2014



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