Cream Cheese Pound Cake

Enjoy this quick recipe for a delicious Cream Cheese Pound cake. Perfect for your afternoon coffee. Easy preparation needed. Enjoy it today!... Before I tell you about this delicious recipe for “Panque” or Cream cheese pound cake, let me share a little bit our bread in Mexico.

Course Breads

Cuisine Mexican

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 208kcal

Author Mely Martínez

Ingredients

1 ½ stick to butter room temperature
4 oz Cream Cheese half package room temperature
1 ¼ cup of sugar
3 large eggs
1 teaspoon of vanilla extract
1 ½ Cup of flour sifted.
1 ½ teaspoon baking powder
⅛ teaspoon salt
⅓ cup chopped pecans

Instructions

Preheat oven to 325F. Grease one 5 x 9 loaf pan. I like to grease the pan with vegetable shortening and then dust it with flour.
Cream butter and cream cheese in a large bowl using a mixer on high speed. Add the sugar, little by little, until mixture gets fluffy.
Reduce speed to medium, and add eggs one by one, then add vanilla extract.
Add sugar gradually, scraping down the bowl sides.
Reduce speed to low, and add flour and salt, adding flour little by little. Finally, stir in the pecans using a spatula. Place batter into the pan. Tap to settle the batter and smooth top with the spatula.
Bake for 1 hour and 10 minutes or until a toothpick comes out clean when you insert it. Let it cool on a wire rack for at least 20 minutes and then remove from pan. Completely cool before slicing.

Enjoy with a glass of milk or a hot cup of coffee or chocolate.

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