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Cream Cheese Pound Cake🧀

100 g cream cheese

50 g butter

80 g sugar

2 eggs

120 g cake flour

Baking powder 1 tsp

1 tablespoon tablespoon lemon juice

Cream cheese and butter, lentin a little and mix well

Add sugar and mix, add eggs one by one and mix,

Add lemon juice and mix

Sift the cake flour and baking powder,,

Add 1 / 3 and mix well

Anyway, mix well so far ✊🏻 '-

Add the rest and mix with a rubber spatula

Put the dough in a round or pound cake mold,,

This time round 🙋‍♂️

Tonton and remove the air,,

Bake at 170 degrees for 50 minutes 🔥

Please adjust the baking time 😊

# cream _ cheese

8/10 Edited to

クリームチーズパウンドケーキは、クリームチーズの濃厚なコクとレモン汁の爽やかさが絶妙にマッチして、見た目も味も満足できるスイーツです。私もこのレシピで何度か作っていますが、ポイントはクリームチーズとバターをレンジで少し温めて柔らかくすること。これで材料がよく混ざって、なめらかでしっとりした生地になります。また、薄力粉とベーキングパウダーは必ずふるいにかけておくとダマにならず、生地全体に均一に混ざります。卵は一度に全部入れず、少しずつ加えながら混ぜると分離を防げます。私の経験上、生地を混ぜる時は、最初はしっかり混ぜてから最後はゴムベラでさっくり混ぜるのがふんわり感を保つコツです。焼き時間はオーブンによって微調整が必要ですが、170度で50分ほど焼くと外は程よく焼き色がつき、中はしっとり仕上がります。焼き上がったら型から出して冷ますと型離れも良く、そのままカットして味わえます。私はぜひホイップクリームやフルーツと合わせて楽しんでいます。この「シンプルザベスト」レシピは材料も手に入りやすく、手順もわかりやすいので家族や友人への手作りおやつとしてもおすすめです。ホームパーティーやプレゼントにも喜ばれること間違いなし。ぜひ挑戦して、クリームチーズパウンドケーキの美味しい味わいを楽しんでみてください！

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