Cream Cheese Pound Cake
Lourdes Ibarra Vivanco
Nothing is as delicious, especially on these cold days, as a freshly baked loaf of bread, with a wonderful texture, color, and accompanied by a steaming cup of coffee or hot chocolate. The cream cheese pound cake is finger-licking good.
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Ingredients
10
Servings
  • 190 grams cream cheese
  • 200 grams butter
  • 1 can condensed milk
  • 4 eggs
  • 2 teaspoons vanilla essence
  • 320 grams wheat flour
  • 2 teaspoons baking powder
  • 1/2 cans evaporated milk
Preparation
20 mins
1h
Low
  • Beat the cream cheese and butter together until well combined.
  • Gradually add the condensed milk.
  • Add the eggs one at a time while continuing to beat, then add the vanilla and immediately the evaporated milk.
  • Sift the flour with the baking powder three times.
  • Fold in the flour gently; once well integrated, pour into the mold and bake at 180°C for one hour. Let cool and serve to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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