Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Cream Cheese Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 86 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Cream Cheese Pound Cake is a rich and moist dessert, bursting with the sweet and tangy flavor of strawberry Kool Aid. Made with cream cheese and butter for a tender crumb, and baked to golden perfection in a bundt pan, this pound cake makes a delightful treat for any occasion.

Ingredients

Main Ingredients

  • 1 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups sugar
  • 6 eggs, room temperature
  • 1/3 cup sour cream, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 packets unsweetened strawberry Kool Aid (the kind you add sugar to)
  • 3 cups all-purpose flour
  • 1/8 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the correct baking temperature.
  2. Prepare Pan: Thoroughly grease a bundt pan with butter or non-stick spray, then dust it with flour. Tap out the excess flour to prevent clumps and ensure even baking.
  3. Mix Butter and Cream Cheese: In a large mixing bowl, beat the cream cheese and butter on the lowest speed until well combined and smooth.
  4. Add Sugar: Gradually add sugar while continuing to beat until the mixture is fully blended and creamy.
  5. Add Eggs: Add eggs one at a time, beating thoroughly after each addition to maintain a smooth batter.
  6. Add Flavorings: Mix in the unsweetened strawberry Kool Aid packets, vanilla extract, and sour cream, blending until all are incorporated evenly.
  7. Add Dry Ingredients: Sift together the flour and salt, then add them to the batter. Mix just until the batter is smooth and well blended, avoiding overmixing.
  8. Transfer to Pan: Spoon the batter into the prepared bundt pan and smooth the top with a spatula.
  9. Bake: Bake in the preheated oven for 1 hour and 30 minutes. Start checking for doneness at 1 hour 15 minutes by inserting a cake tester or toothpick about halfway between the center and edge; it should come out clean when done.
  10. Cool in Pan: Allow the cake to cool in the pan for 10 minutes to set before removing.
  11. Remove and Finish: Carefully remove the cake from the pan. Drizzle with glaze or dust with confectioner's sugar as desired.
  12. Serve: Let the cake cool completely before slicing and serving to enjoy the best texture and flavor.

Notes

  • Make sure all dairy ingredients are at room temperature to ensure proper blending and a smooth batter.
  • Do not overmix the batter once the flour is added, as this can make the cake dense.
  • The unsweetened strawberry Kool Aid powder adds natural strawberry flavor and color; do not substitute with other forms of strawberry flavoring for the same effect.
  • Use a toothpick or cake tester inserted between the center and edge for accurate doneness testing.
  • Storage: Keep leftovers covered tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://yumbara.com/strawberry-cream-cheese-pound-cake-recipe/