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Paula Deen is the queen of Southern cooking, and her cream cheese pound cake is no exception. This rich and decadent cake is perfect for any occasion, from a casual get-together to a formal dinner party. In this blog, i will share with you a paula deen cream cheese pound cake recipe that is extremely delicious. The best part about this cake is that it’s so easy to make – you don’t need any special skills or equipment.
This cake is rich, moist, and full of flavor. The cream cheese in the cake batter gives it a lovely dense texture, while the buttercream frosting is the perfect finishing touch. The cream cheese frosting takes it over the top and makes it even more irresistible. It’s definitely a dessert that will impress your guests. Serve this cake at your next party or gathering, and be prepared to wow your guests!
How To Make Paula Deen Cream Cheese Pound Cake
This Paula Deen cream cheese pound cake recipe is so easy to follow and the results are always impressive! This particular cake uses a full pound of butter, so it’s definitely not for those watching their waistlines. But if you’re in the mood for an indulgent treat, this is the cake for you. The key to getting a really moist and flavorful cake is to use good quality cream cheese and butter.
I like to use European style butter, which has a higher fat content than regular butter. This makes for a richer tasting cake. Be sure to let the butter and cream cheese come to room temperature before beginning to make the cake batter. Room temperature ingredients mix together more easily and produce a more consistent batter. Give it a try today!
Ingredients To Make Paula Deen Cream Cheese Pound Cake
- 1 1/2 cups butter (at room temperature)
- 1 (8-ounce) package low fat Philly Cream Cheese (at room temperature)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour (sifted twice after measuring)
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Step By Step Instructions To Make Paula Deen Cream Cheese Pound Cake
Step 1
Pre-heat the oven to 325 degrees F. Lightly grease and flour a 10-inch bundt pan.
Step 2
Combine butter and cream cheese in a large bowl with an electric mixer. Then add the sugar and continue to mix until fluffy, about 6 minutes.
Step 3
Beat eggs one at a time, adding them one at a time until well blended. Add the flour gradually, beating and scraping the sides until it is fully incorporated. Add salt and extracts and mix well.
Step 4
Pour the mixture into the prepared pan. If there are any air pockets in the batter, gently tap the pan on the counter about five times to settle it.
Step 5
Place in a preheated oven and Bake for about 1 1/2 hours. A toothpick inserted into the cake comes out clean when it pulls away from the sides of the pan.
Step 6
Take the pan out of the oven and allow it to cool for about 15 minutes. Allow the cake to cool completely before serving by inverting it on a wire rack. Enjoy!
FAQ
How Do You Make Pound Cake Moist?
Assuming you’re referring to a traditional pound cake recipe, there are a few things you can do to ensure your cake comes out moist. First, make sure you cream the butter and sugar together until it’s light and fluffy – this will help create a cake that’s nice and moist. Second, don’t overmix the batter – mix just until everything is combined. Overmixing can result in a dry, tough cake. Finally, make sure you bake the cake until it’s just done – if it’s overcooked, it will be dry.
How Do You Make Cake Flour Out Of Regular Flour?
If you don’t have cake flour on hand and need to make a cake, you can use all-purpose flour as a substitute. To make 1 cup of cake flour, start by removing 2 tablespoons of all-purpose flour from the measurement. Add 2 tablespoons of cornstarch to the all-purpose flour that remains. Sift the mixture together 3 times to distribute the cornstarch evenly. Use this cake flour in your recipe as you would any other cake flour.
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Final Thoughts
I hope you enjoyed this recipe for paula deen cream cheese pound cake. This Paula Deen cream cheese pound cake is simply divine. The combination of rich cream cheese and moist, fluffy cake is heavenly, and the addition of fresh berries just takes it over the top. This is definitely a dessert that you’ll want to save for special occasions, but it’s so worth it. Trust us, your friends and family will be begging you for the recipe. Give it a try today!
Paula Deen Cream Cheese Pound Cake Recipe
Ingredients
- 1 1/2 cups butter (at room temperature)
- 1 (8-ounce) package low fat Philly Cream Cheese (at room temperature)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour (sifted twice after measuring)
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Pre-heat the oven to 325 degrees F. Lightly grease and flour a 10-inch bundt pan.
- Combine butter and cream cheese in a large bowl with an electric mixer. Then add the sugar and continue to mix until fluffy, about 6 minutes.
- Beat eggs one at a time, adding them one at a time until well blended. Add the flour gradually, beating and scraping the sides until it is fully incorporated. Add salt and extracts and mix well.
- Pour the mixture into the prepared pan. If there are any air pockets in the batter, gently tap the pan on the counter about five times to settle it.
- Place in a preheated oven and Bake for about 1 1/2 hours. A toothpick inserted into the cake comes out clean when it pulls away from the sides of the pan.
- Take the pan out of the oven and allow it to cool for about 15 minutes. Allow the cake to cool completely before serving by inverting it on a wire rack. Enjoy!