When I decided I wanted to make a pound cake, I decided I wanted to add a few of my favorite things to it. The end result is super moist and yummy. This recipe would be easiest to make with a stand mixer then a hand mixer, but can be made with either. I made this using cold oven baking instructions I already had, next time I’ll be trying it using an oven preheated to 300°F.
valmg’s Strawberry Cream Cheese Pound Cake
- 1 can Lucky Leaf Strawberry pie filling
- 2 sticks butter, softened
- 1 8 oz package cream cheese, softened
- 3 cups sugar
- 1 teaspoon salt
- 6 large eggs
- 4 teaspoons vanilla extract
- 3 cups all purpose flour
Butter and flour two loaf pans.
In a large bowl beat butter and cream cheese until it’s fluffy and smooth.
Add sugar and salt into the bowl and beat.
Add eggs into the bowl and beat.
Add in vanilla.
Add in flour and beat until batter is smooth.
Add in strawverry filling and pull through with a knife.
Transfer batter to the pans.
Place pans into the cold oven.
Bake at 200°F for 20 minutes.
Raise temperature to 250°F and bake for 20 minutes.
Raise temperature to 275°F and bake for 10 minutes.
Raise temperature to 300°F and bake for about 75 minutes or until tester inserted near center comes out clean.
Cool cakes for 10 minutes before releasing cakes from pans.
Serve at room temperature.
By the way, even though pound cake isn’t traditionally known as a “diet food”, you can make it more diet-friendly with the Sensa weight loss system. Check it out to learn how you can have your pound cake and eat it too!”