250g cream cheese, softened
3 cups caster sugar
2 cups self raising flour, sifted
1 cup plain flour, sifted
6 eggs
1 tablespoon vanilla paste (or extract/essence)
Cream butter and cream cheese until smooth then gradually add in sugar and beat until light and fluffy. This doesn’t take long but you do need to scrape down the bowl once or twice. Now add in your eggs two at a time. Beat gently after each addition. Add in vanilla and beat a couple of seconds. Add the flour one cup at at time and beat after each addition.
Spread into lined large rectangular cake tin. Now I think I had a few air bubbles in there so smooth out the mixture in the tray and tap tray gently on your bench if you want to remove any air bubbles. Bake in 160 degree oven for about 50-60 minutes until the top of your cake is a nice golden colour and a knife comes out clean. Lift out by baking paper and cool on rack. Cut and serve. I think this would be delicious with a serve of berries or a dollop of cream. Or both.
And just remember to forget the amount of butter! OK?
It sounds absolutely delicious. I’d just better find a week to make it when I can forget being diet-good! x
Oh yum! Good luck at mathilda’s today Corrie. X
Sounds lovely….I mean yummy!
I am always amazed at people’s baking skills. Just throwing something together – tweaking etc – amazing! You are VERY clever x
Beautiful texture! Looks delicious
I have to say that cream cheese pound cake (with fresh strawberry sauce!) is possibly my favourite cake, but your ‘light’ version looks great, too!
YUM!!! That looks so good! When it comes to cakes, the more butter the better it is I say 😉 I’ll definitely be giving that a try soon. One of my favourite recipes using cream cheese is marbled brownie & cheesecake slice – it’s always a hit in our house
Looks and sounds gorgeous x
Looks utterly decadent, without being TOO over the top. I think I could eat a truck load of this cake… butter and cream cheese, not a worry! ;o)
I am loving all your recipes of late, thanks for sharing Corrie xo
I have never heard of a pound cake with cream cheese in it. I’m going to give this one a try. I love the simplicity of pound cake.
I promise I will forget that I am on a diet:)
im trying it ths afternoon. wish me luck!:D
hi there, quite a few of my readers have made this cake with great success. Do you have caster sugar like we do for cooking? oven temps all the same? cream cheese being the Philadelphia cream cheese not cream? Just checking a few things with you as I always test my recipes first:)
Asking whu not use baking powder?thanks.just confiuos.
Thank you, because I use self raising flour and that already has a rising ingredient added to it
Thanks
Corrie:)