Cream Cheese Pound Cake

I have a big packet of luscious cream cheese in my fridge waiting to be used. Thinking what to whip up with the cream cheese and came up with this rich and decadent pound cake recepi. As the name suggested, pound cake recepi calls for all the ingredients to be measured in pounds and i have converted them into cups. The batter is not your ordinary flowing cake butter but thick and creamy similar to butter cream consistency. Pound cake batter has no baking powder or baking soda like any other cake batter. Do not taken back with the sugar measurement..i know its quite an amount but, trust me its just the right balance of sweetness for the large batter. The cake itself was moist and rich in texture. It is good on it's own or serve with a dollop of cream and berries.

Ingredients

3 cups all purpose flour
1 cup cream cheese, room temperature
6 eggs, room temperature
1 1/2 cups butter,room temperature
1 1/2 tbsp vanilla extract
3 cups granulated white sugar
2 tbsp vegetable/canola oil

Methods

Grease a bundt cake tin with butter & dust with flour evenly. Tap to remove excess flour. Keep aside.

In a large bowl, add oil,cream cheese and butter beat using a handmixer for 1 minute.

Add sugar and vanilla extract. Beat for 5-7 minutes till fluffy. Add eggs one at a time and beat after each addition.

Reduce speed to low and add flour in two addition. Scrap the sides of the bowl and beat till just combined. Do not overbeat.

Pour the batter into prepared bundt cake tin and bake for 1 hour 16 minutes or till a skewer inserted comes out clean.

Remove from oven and let it cool in the pan for 10-15 minutes. Invert frm pan and transfer to a cooling rack to cool completely.

Slice and serve with dollop of cream and berries