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Ingredients
| salted butter: 250 g (no substitutes) |
| cream cheese: 250 g |
| eggs: 6 |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| granulated sugar: 2 1/4 cups |
| poppy seed: 1/4 cup |
| pure vanilla extract: 2 tsp |
Cream Cheese-Poppy Seed Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
75 min -
Servings
18 serving(s)
Tags
- Bring butter, cheese and eggs to room temperature before you begin.
- Grease and flour a 10-inch tube pan and preheat oven to 160C or 325°F.
- Combine the flour, baking powder and salt in a bowl and set aside.
- In a large mixing bowl, beat butter and cream cheese until softened.
- Gradually add sugar 2 TABLESPOONS AT A TIME beating on medium speed about 5 minutes until very light and fluffy.
- Add poppy seeds and vanilla essence.
- Add eggs,one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
- Gradually add flour mixture beating on low speed until just combined.
- Pour batter into prepared pan and bake for about 1 1/4 hours or until a wooden skewer comes out clean.
- Cool in pan on wire rack for 15 minutes and then remove from pan and allow to cool completely before serving.