Cream Cheese Pound Cake Recipe
How to Make
- 1.
Preheat your oven to 175°C and grease a loaf tin with butter or line it with parchment paper.
- 2.
In a large bowl, cream together softened butter, Britannia The Laughing Cow Cheese, and sugar. Whisk it until fluffy and light—perfect arm workout before chai!
- 3.
Add eggs one at a time, mixing gently after each. Add vanilla essence and milk, and mix till smooth.
- 4.
Sift in maida, baking powder, baking soda, and salt. Fold gently to keep it airy—no overmixing here!
- 5.
Pour the batter into your loaf tin, smooth the top, and bake for 30–35 minutes. Take that well-deserved chai break while the kitchen smells like heaven.
- 6.
Check with a toothpick—it should come out clean. Let it cool for 10–15 minutes before slicing.
Fun Facts About Pound Cake
- Traditional pound cakes got their name from using “one pound each” of flour, sugar, butter, and eggs! Talk about easy math for recipe ratios.
- The pound cake recipe originated in Europe in the 1700s, but every culture now has its own version—from lemon pound cakes in America to spongy tea cakes in India.
- Adding cheese to the batter isn’t new—French versions of cream cheese pound cake have existed for decades as a richer variation.