Strawberry Cream Cheese Poundcake Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Butter, softened
1/2 lbs: Cream cheese, softened
2 cup: Sugar,
1 pinch: Salt,
2 tsp: Butter flavoring,
6: Eggs, room temperature
3 cup: Sifted flour,
1 pint: Fresh strawberries --,
1: Sliced,
Directions:
Cream the cheese, butter, and sugar together until light and fluffy.
Add a pinch of salt and the butter flavoring, and beat the mixture
well. Add the eggs, one at a time, beating thoroughly after each
addition. Stir in the flour. Gradually add the sliced strawberries,
gently folding them in after each addition.
Spoon the batter into a buttered and floured cake pan (I use loaf
pans or those nice little mini-loaf sizes for gift-giving), and bake
the cake in a preheated 325-degree (F) oven for one-and-a-half hours,
until the cake begins to shrink from the sides of the pan.
Place the pans on cooling racks until cooled; turn cakes gently onto
wire racks.
Source from luhu.jp
Add a pinch of salt and the butter flavoring, and beat the mixture
well. Add the eggs, one at a time, beating thoroughly after each
addition. Stir in the flour. Gradually add the sliced strawberries,
gently folding them in after each addition.
Spoon the batter into a buttered and floured cake pan (I use loaf
pans or those nice little mini-loaf sizes for gift-giving), and bake
the cake in a preheated 325-degree (F) oven for one-and-a-half hours,
until the cake begins to shrink from the sides of the pan.
Place the pans on cooling racks until cooled; turn cakes gently onto
wire racks.
Source from luhu.jp