Cream Cheese Pound Cake

Ingredients for 1 servings:

• 360 g flour, possibly mixed with wholemeal flour
• 2 tsp baking powder
• ½ tsp salt, omit if using salted cream cheese
• 225 g butter
• 1 pack of cream cheese (200 g)
• 250 g sugar
• 5 eggs
• 2 tsp vanilla sugar
• 1 cup milk (230 ml)
• 1 shot of rum
• Fat for the mold
• possibly cake icing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

moist cake with cream cheese

Preheat the oven to 170°C (top/bottom heat). Melt the butter and let it cool slightly. Beat the eggs with the sugar and vanilla sugar until very fluffy, then add the rum and stir in the cream cheese well. Add the melted butter and continue stirring; the mixture should form a fluffy mixture. Mix in the milk. Mix the flour with the baking powder and pour into the remaining mixture. Stir in well; the batter should be light and fluffy, but not too runny. Pour into a greased 26 cm springform pan (no smaller, as there will be quite a lot of batter) and bake in the oven for approx. 45 minutes. After baking, let it cool slightly and then turn out of the pan. Glaze and decorate as desired.