Strawberry Cream Cheese Pound Cake recipe
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Ingredients
- 8 ounces nonfat cream cheese, softened 1 cup butter, softened 2 teaspoons butter, softened 2 cups white sugar 1 teaspoon salt 2 teaspoons vanilla 6 eggs, room temperature 3 cups all-purpose flour, sifted 2 cups strawberries, muddled 1 teaspoon vanilla sugar
Nutrition Info
- 453.8 caloriescarbohydrate: 61.9 gcholesterol: 137 mgfat: 19.2 gfiber: 1.6 gprotein: 9.5 gsaturatedFat: 11.1 gservingSize: -sodium: 445.4 mgsugar: 35.6 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Cream Cheese Pound Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.