🍓 Strawberry Cream Cheese Pound Cake 🍓
This Strawberry Cream Cheese Pound Cake is a delightful dessert, perfect for any occasion. The combination of cream cheese and butter creates a rich, moist texture, while the strawberry Kool-Aid adds a fun and fruity twist. This cake is sure to impress with its vibrant flavor and beautiful presentation.
Ingredients
1 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups sugar
6 eggs, room temperature
⅓ cup sour cream, room temperature
1 ½ teaspoons vanilla extract
2 packets unsweetened strawberry Kool-Aid
3 cups all-purpose flour
⅛ teaspoon salt
Directions
Preheat the oven to 325°F (163°C).
Grease a bundt pan thoroughly and dust with flour, tapping out the excess. Set aside.
In a large bowl, beat the cream cheese and butter on the lowest speed of the mixer until well blended.
Gradually add the sugar and continue to beat until well combined and fluffy.
Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
Add the strawberry Kool-Aid mix, vanilla extract, and sour cream, and blend until smooth.
In a separate bowl, combine the flour and salt. Gradually add to the wet mixture, mixing just until blended and smooth.
Spoon the batter into the prepared bundt pan and smooth the top.
Bake for 1 hour and 30 minutes, or until a cake tester inserted halfway between the edge and the center comes out clean. Start checking at 1 hour and 15 minutes.
Allow the cake to cool in the pan for 10 minutes before removing.
Optionally, drizzle with a glaze or let cool and dust with confectioner's sugar.
Cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 55 minutes | Kcal: 350 per serving | Servings: 16