Cream Cheese-Poppy Seed Pound Cake – a delicious recipe with butter, cream cheese, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring butter, cheese and eggs to room temperature before you begin.
2
Grease and flour a 10-inch tube pan and preheat oven to 160C or 325u00b0F.
3
Combine the flour, baking powder and salt in a bowl and set aside.
4
In a large mixing bowl, beat butter and cream cheese until softened.
5
Gradually add sugar 2 TABLESPOONS AT A TIME beating on medium speed about 5 minutes until very light and fluffy.
6
Add poppy seeds and vanilla essence.
7
Add eggs,one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
8
Gradually add flour mixture beating on low speed until just combined.
9
Pour batter into prepared pan and bake for about 1 1/4 hours or until a wooden skewer comes out clean.
10
Cool in pan on wire rack for 15 minutes and then remove from pan and allow to cool completely before serving.
1648
kcal
Calories
88
g
Fat
186
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 g butter (no substitutes), 250 g cream cheese, 6 eggs, 3 cups plain flour, and more.
Yes, Cream Cheese-Poppy Seed Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
