Pound Cake Recipe With Cottage Cheese

Pour the batter into 2 floured and greased 8x4 inch loaf pans.

Pound cake recipe with cottage cheese. Using an electric mixer beat butter or margarine and cottage cheese until smooth and creamy. The cottage cheese mixture is so wet when it gets poured in that it soaks into the crust and keeps it together so really the butter is not needed. Spoon the cinnamon mixture over the batter in the pan and swirl with a knife to mix together. Preheat oven to 325.

In a large bowl beat butter cream cheese and sugar with a mixer at high speed until fluffy. Mix the cake mix cornstarch powdered sugar eggs sour cream and oil together until smooth in a large bowl. I made it even lower in fat by mixing corn syrup with the graham craker crumbs and pressing that into the lightly greased pie plate. After persistent recipe testing with many failures i found the best ratio of ingredients to produce a moist dense and flavorful pound cake.

Add eggs one at a time. Beat in orange rind vanilla extract and flour mixture until well blended. Preheat oven to 300 f. The other reduced fat pound cake recipe you can find is made with cream cheese but since i already made that here i decided to cut the calories further by using cottage cheese.

I used martha stewart s cream cheese pound cake recipe as the starting point and then quickly realized her recipe is the exact same one as paula deen food network. In a separate bowl beat egg whites until stiff but not dry. If desired combine the brown sugar and cinnamon. This recipe produces a perfect cream cheese pound cake.

Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth about 30 seconds. Preheat oven to 300 f. Using 9 simple ingredients this cream cheese pound cake recipe will be your new favorite. Pour into a bundt pan or tube pan.

Cottage cheese cake 1 18 1 4 ounce package yellow cake mix plus ingredients to prepare 4 eggs 3 4 cup sugar 1 2 teaspoon vanilla 2 pounds cottage cheese preheat oven to 350 degrees. Start with room temperature butter real butter cream cheese and eggs which makes for easier mixing and a more creamy outcome and using cake flour cup for cup gives it a more velvet type texture. Cream butter cream cheese and sugar together. I have been making this pound cake for years with only small changes.

Beat in egg yolks one at a time. In large bowl prepare cake mix according to package directions. Slowly beat in 2 cups sugar until fluffy. Pour batter into a greased and floured 9x13 inch baking pan.

Spray a 12 to 15 cup bundt pan with baking spray with flour. Add vanilla and then flour slowly. Gently fold the beaten whites into cake.