Buttermilk & cream cheese mini-pound cake

Well this is not truly a pound cake because it is just a moist and flavourful . Substitute portion of butter with cream cheese make this cake very tangy. Made this base batter and create 4 different favours

  • 3 cups of AP flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/8 teaspoon of salt
  • 1/4 cup of butter (room temp)
  • 1 package (250g) cream cheese (room temp)
  • 1 cup of sugar
  • 1 cup of butter milk
  • 2 eggs
  • 2 teaspoon of vanilla extract

Pre-heat oven to 350F. Butter and flour a large Bundt pan or 5 mini loaf pans.

Shift the flour, baking soda, baking powder and salt together on a medium size bowl and set aside. Cream butter, cream cheese and sugar together until light and fluffy. slightly beat the eggs and gradually add this to butter mixture. alternately stir in the flour and butter milk. Just stir until mix, avoid over mix.

Bake for 55 mins in large Bundt pan or 35 in mini loaf pan or until cake tester come out clean.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s