The lemon is refreshing! Cream cheese pound cake recipe
Cream cheese pound cake recipe with "Kiri cream cheese potion type". Use Daiso's heat-resistant glass container to finish it in a size that is easy to eat.
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Material
( For 4 people )
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Cooking time 40 minutes
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Kiri Cream Cheese Potion Type |
2 pieces |
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butter |
15g (0.53oz) |
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Johakuto or granulated sugar |
35g (1.23oz) |
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egg |
1 piece |
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lemon juice |
15cc |
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cake flour |
55g (1.94oz) |
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Baking powder |
1 tsp |
Popular cheese brand "Kiri". I like to buy "Kiri Cream Cheese Potion Type". It's individually wrapped by 18g (0.63oz), so it's convenient when you want to apply a little cheese to the toast in the morning or when you're hungry and want to pick up cheese.
Convenient individually wrapped "Kiri Cream Cheese Potion Type"
Introducing the recipe for cream cheese pound cake using this "Kiri cream cheese potion type". Just mix it and it's OK, the point is that it's finished in a size that's easy to eat.
Use Daiso's heat-resistant glass container (530 ml) for the cake mold.
Cream cheese pound cake
material
・ Kiri cream cheese potion type 2 pieces (36g (1.27oz))
・ Butter 15g (0.53oz)
・ Johakuto or granulated sugar 35g (1.23oz)
・ 1 egg ・ Lemon juice 15cc
・ Weak flour 55g (1.94oz)
・ Baking powder 1 teaspoon
Preparation
・ Bring the butter and eggs to room temperature ・ Sift the cake flour and baking powder together ・ Preheat the oven to 180 degrees.
・ Apply a thin layer of butter to a heat-resistant glass container and beat the flour.
Spread butter on a heat-resistant glass container and sprinkle with flour.
How to make
1. 1. Soften the cream cheese in the microwave for about 20 seconds and knead it with a whisk.
2. Add butter that has been returned to room temperature and mix. Butter can be salted or unsalted.
3. 3. Add white sugar or granulated sugar in several portions and mix well.
Four. Add the beaten egg in several batches and mix well.
Five. Add lemon juice and mix well.
6. Add the sifted cake flour and baking powder and mix thoroughly with a rubber spatula.
7. 7. Pour the dough into a heat-resistant glass container, put it in the oven and bake for 20 to 25 minutes. Insert a bamboo skewer in the center and if it doesn't come with a thick dough, it's done. If you eat it after a day, the taste will become familiar and delicious.
When taking it out, insert a knife to remove the cake from the mold and it will be smooth.
The cream cheese pound cake dyed in a pale egg color has a gentle texture that crumbles. The richness of cream cheese and butter and the refreshing taste of lemon juice are perfectly balanced, and the sweetness is modest, so it's delicious to eat too much. Add grated lemon zest to your liking for a richer flavor. It is also recommended to add walnuts.
Pound cake with exquisite richness of cheese and freshness of lemon
A cream cheese pound cake that can be made using only two "Kiri Cream Cheese Potion Type". It is easy to eat and can be stored frozen, so why not give it a try? If you do not have a Daiso "heat-resistant glass container" (530 ml), use a pound type (about 14 x 7 cm) or a round type (about 15 cm in diameter) and adjust the baking time accordingly.