{"id":14431,"date":"2020-11-18T16:46:05","date_gmt":"2020-11-18T11:16:05","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=14431"},"modified":"2024-09-19T01:52:10","modified_gmt":"2024-09-18T20:22:10","slug":"cream-cheese-pound-cake","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/cream-cheese-pound-cake\/","title":{"rendered":"Cream Cheese Pound Cake"},"content":{"rendered":"\n

Old-fashioned pound cakes have a special place in my heart. But the original recipe requires creaming the butter first and then the sugar. It takes effort. So, with my cream cheese pound cake<\/strong>, I used an easier and more basic method.\u00a0<\/p>\n\n\n\n

\"Cream<\/figure>\n\n\n\n

Its grace is in its simplicity. You sift, you whisk, you mix, and, in an hour, you have a hefty but absolutely buttery pound cake. Unlike my usual cakes, which are a bit more spongy and airy, this one is denser and richer.\u00a0<\/p>\n\n\n\n

The crumb is incredibly even, imparting a silky-smooth texture that dissolves in the mouth. And since it\u2019s baked with simple ingredients, it\u2019s a quintessential everyday cake!<\/p>\n\n\n\n

How to make an eggless cream cheese pound cake?<\/h2>\n\n\n\n

The trouble with traditional pound cake recipes, which use a 1:1:1:1 ratio of flour, butter, sugar, and eggs, is they can get very dense and very dry if not handled correctly.<\/p>\n\n\n\n

Adding cream cheese makes the cake crumb moist and gives the cake an enjoyable subtle tang. The cake's consistency is so soft, and it lifts so well that you can\u2019t guess that it\u2019s eggless<\/strong>!<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

<\/p>\n\n\n\n