Peppermint Pound Cake – a delicious recipe with unsalted butter, cream cheese, granulated sugar, eggs, cake flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0F.
2
Grease and flour (or use baking spray) a bundt or tube pan.
3
In a large mixing bowl with electric mixer, cream the butter with the cream cheese until soft and fluffy.
4
Add the sugar and cream until light.
5
Add the egg yolks, one at a time, and beat well after each addition.
6
Add the flour in stages, blending well after each addition (do not overbeat).
7
Fold in the vanilla and peppermint.
8
In a separate bowl, whip the egg whites until stiff, but not dry.
9
Gently fold the egg whites into the cake batter, taking care not to deflate the mixture.
10
Bake the cake for 1 hour, 25 minutes, or until a toothpick inserted in the center comes out clean.
1835
kcal
Calories
93
g
Fat
225
g
Carbs
31
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 lb unsalted butter, softened, 1 (8 ounce) package cream cheese, softened, 3 cups granulated sugar, 6 eggs, separated, and more.
Yes, Peppermint 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.
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