Why does this pound cake use six eggs?

Six eggs are the specific quantity that produces the most rich and deeply tender pound cake structure in combination with the large quantities of butter, cream cheese, and flour. The eggs provide both the binding structure and the richness needed to support the most dense and moist crumb. Reducing the egg quantity produces a less richly tender and less moist finished cake.

Can I use a loaf pan instead of a Bundt pan?

Yes. A standard 9 by 5-inch loaf pan can be used with the same baking time approximately. A slightly longer baking time may be needed as the loaf format is deeper than a Bundt. Test with a toothpick at the 60-minute mark and continue in 5-minute increments until the very center comes out clean.

How do I prevent the strawberries from sinking to the bottom?

Gently folding the muddled strawberries through the thick batter at the very end with light and careful strokes distributes them most evenly. Overmixing after adding the berries can both break them down too completely and develop excess gluten that changes the texture. The thick dense batter naturally holds the berry pieces in suspension more effectively than a thin batter would.

Strawberry Cheesecake Pound Cake Easy Moist Bundt Celebration Recipe

Description

The most rich and moist Strawberry Cheesecake Pound Cake made by creaming room temperature unsalted butter granulated sugar and softened cream cheese 3 minutes until pale and fluffy then beating in vanilla salt and 6 room temperature eggs one at a time gradually adding sifted all-purpose flour and gently folding through muddled fresh strawberries baked in a greased Bundt pan at 350°F for 1 hour until a toothpick comes out clean. A completely extraordinary celebration pound cake recipe.

Ingredients

Scale

1 cup Unsalted Butter softened to room temperature

2 cups Granulated Sugar

8 oz Full-Fat Cream Cheese softened to room temperature

1 tsp Pure Vanilla Extract

1 tsp Salt

6 large Eggs room temperature

3 cups All-Purpose Flour sifted

2 cups Fresh Strawberries muddled some puree some chunks

Vanilla Sugar for sprinkling optional

Instructions

1. Preheat oven to 350°F 175°C. Grease and flour Bundt or tube pan thoroughly including all ridges.

2. Cream softened butter, granulated sugar, and softened cream cheese on medium-high 3 minutes until pale light and fluffy.

3. Beat in vanilla and salt.

4. Add room temperature eggs one at a time mixing thoroughly after each.

5. Gradually add sifted flour 1 cup at a time mixing until just incorporated after each.

6. Gently fold muddled fresh strawberries through batter with rubber spatula. Light careful strokes.

7. Pour into prepared Bundt pan. Spread evenly.

8. Optionally sprinkle vanilla sugar over surface.

9. Bake 1 hour until toothpick inserted into deepest part comes out clean.

10. Cool in pan 5 to 10 minutes.

11. Invert onto wire rack. Cool completely before slicing.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert, Cake, Pound Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 27g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg

Keywords: strawberry cheesecake pound cake, moist strawberry cheesecake pound cake recipe, cream cheese pound cake with fresh strawberries, easy strawberry pound cake Bundt