I was cool with that until I realized that there is no strawberry pound cake recipe that I know of that would stand up to the rigors of wedding cake — being stacked, being transported and hour and a half, etc. I thought about it for days and just before I was about to tell her we had to go with a vanilla cream cheese poundcake I got an idea.
Ingredients
- 1 cup of unsalted butter room temperature
- 8 ounces of cream cheese room temperature
- 3 cups of sugar
- 6 eggs room temperature
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla
- 2 packets strawberry Kool Aid the kind you add sugar to.
- 3 cups of flour
- 1/8 teaspoon of salt
Instructions
- Preheat the oven to 325F.
- Grease a bundt pan thoroughly and then dust with flour.
- Pour out excess flour.
- Set aside.
- Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
- Add the sugar and continue to beat until blended.
- Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
- Add the Kool Aid mix, vanilla, and the sour cream and blend.
- Add the flour and salt.
- Mix just until blended and smooth.
- Spoon into bundt pan and smooth top.
- Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean.
- Allow to cool for 10 minutes in the pan.
- Remove from pan and drizzle with a glaze or let cool and dust with confectioner's sugar.
- Cool completely before slicing.
Thanks Done Share Recipe To : https://www.restlesschipotle.com/strawberry-cream-cheese-pound-cake/