Lele’s allergy to some food additives. The cakes from the store always bring rashes on his face. So I revised the pound cake recipe by using cream cheese instead of half butter.
I am not sure if this cake can be called pound cheese cake, but I think this name is more suitable than any other name. Don’t care about the name. Just make a delicious cake in a every easy way.
Tools:
a handheld blender
a big bowl
measure cups or scale
rubber scraper
loaf pan or angel cake pan
Ingredients:
4 oz (113 g) butter
4 oz (113 g) cream cheese
1 cup (190 g) sugar
4 eggs
1 1/2 cup (160 g) flour
2 teaspoon baking powder
3 tablespoon (50 g) milk
How:
Place an oven rack in the middle level position and preheat oven to 350′ F (180′ C).
Grease the cake pan if your pan is not non-stick.
Mix flour and baking powder in a medium size bowl.
Put butter, cream cheese, and sugar into a large mixing bowl. Blender until creamy in consistency. Then add in eggs and continue blender until creamy. Add in flour mixture and milk and mix well using blender. Transfter batter to the cake pan and bake in preheated oven for 40~45 minutes.
Tip: Microwave 15 seconds in high fire before eating.
Variation:
1. You can get cup cake if you use cupcake pan. Don’t forget to shorten the baking time.
2. Put 1 1/2 cup blueberry on the top of the batter, you will get blueberry cake.
3. Put 1 cup nuts on the top of the batter, you will get nut cake.
4. Add more milk, you will get soft cake.