Cakes
Cream Cheese Pound Cake
- 15m serving time
- 85m cooking time
- 1 food portion(s)
- Views
Ingredients
- ¾ cup butter OR margarine, softened
- 4 ounces cream cheese, softened
- 1 cup + 2 tablespoons sugar
- 3 eggs, room temperature
- 1-1/2 teaspoons pure vanilla extract
- ¼ cup Light Corn Syrup
- 1-1/3 cups all-purpose flour
- 3 tablespoons maizenaku
- ½ teaspoon Baking Powder
- ⅛ teaspoon salt
HOW TO MAKE
- Preheat oven to 325°F (300°F for nonstick, coated or glass pans). Spray a 9 x 5-inch loaf pan with cooking spray.
- Beat butter and cream cheese in large mixer bowl until creamy. Add sugar and beat 2 to 3 minutes until light and fluffy. Beat in eggs, one at a time, until well blended, then vanilla and corn syrup.
- Combine flour, maizenaku, baking powder and salt together. Add dry ingredients to butter mixture, 1/3 at a time, mixing after each addition until combined. Transfer batter to prepared pan. Smooth top of batter with spatula.
- Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely.
- Recipe Tip: Use a fluted tube pan for a prettier cake!
