As you know, I usually stay away from cakes with eggs. In these eight years, I have tried to bake a perfect egg free pound cake, but have failed miserably. I always end up with a really heavy and buttery cake. So I have stopped trying it out. When I saw the cream cheese pound cake recipe online, I was tempted to try it, but this time I tried it with eggs. After starting my diet, I have become so comfortable using eggs in recipes, so I didn’t hesitate to try this recipe.
I used home made cream cheese made with veg rennet for the cake and it was just perfect. I loved the texture of the final cake. My mom used to bake pound cake for our birthdays and this cake reminded me of the cakes mom used to bake. It was so nostalgic and I just went back in time. My taste tester is my daughter as I don’t eat cakes because of my diet. She gave a huge thumbs up for the cake and I was just happy. This happiness doesn’t come even if I eat that slice.
Check out the video to know how easy this cake can be put together. Except for the slice Sruti ate, all the other slices went off to hubby’s colleagues. I don’t usually get feedback from them but hubby returning with an empty box is enough to tell the tale. Do subscribe to my channel to receive updates whenever I post a new video.
Makes one 9″ cake
Butter – 175 gm
Cream Cheese – 115 gm
Sugar – 250 gm
Vanilla – 1 tsp
Eggs – 4
Maida – 180 gm
Corn Flour – 20 gm
Baking Powder 1/2 tsp
Preheat oven to 160°C.
Make sure all the ingredients are at room temperature.
In a bowl mix butter and cream cheese and beat until creamy, for one or two minutes.
Add sugar and vanilla and beat for five minutes until the mixture is creamy.
In a separate bowl mix together maida, corn flour, baking powder and whisk to combine. You can also sift all the ingredients twice.
Add this to the butter cream cheese mix and beat until 75% combined.
Finally fold in the batter using a spatula.
Grease and dust a 9″ tube pan or bundt pan.
Pour the batter into the prepared pan.
Bake for 60 – 75 minutes.
Check with a skewer if the cake is done.
Cool for 10 mintues on wire rack.
Flip it onto the wire rack and remove the pan.
Allow it to cool completely.
Wrap it up in cling film and allow the cake to mature for 24 hours at room temperature.
Enjoy a slice with a cup of coffee or tea.
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